Smoked Pork Chops
Smoked pork chops put a tasty spin on a classic weekend meal and offer full, juicy flavor with a homemade rub.
Servings: 4
Equipment
- Meat thermometer
Ingredients
- 4 bone-in pork chops
Brine
- ½ cup kosher salt
- 1 cup brown sugar
- 1 can peach nectar
- 2 quarts water
Dry Rub
- ½ cup brown sugar
- ¼ cup kosher salt
- 2 tbsp smoked paprika
- 1 tbsp ground black pepper
- ¼ tbsp cumin
- ¼ tbsp onion powder
- ¼ tbsp garlic powder
- ½ tsp cayenne pepper
Instructions
- Combine salt, sugar, and one can of peach nectar in a saucepan and heat on low, stirring until the salt and sugar have dissolved
- Allow mixture to cool and stir in water and the rest of the nectar
- Place pork chops in the brine, completely submerged, and refrigerate for 1 to 2 hours
- Preheat the smoker to 225°F (107°C)
- Drain the brine and pat the chops dry with a paper towel. Season all sides generously with the dry rub.
- Once the smoker is preheated, place the chops on the rack and cook for 60 to 90 minutes until internal temperature reaches 145°F (63°C)
- Remove chops from the smoker and place on a plate, tenting with aluminum foil to rest for 5 to 10 minutes
- If preferred, sear each side of the chops for 1 to 2 minutes on a charcoal grill at high heat. Serve and enjoy immediately.