Pellet Grill Pork Chops – If you’re craving a mouthwatering and flavorful meal that’s easy to prepare, look no further than these pellet-grilled pork chops. Pellet grilling is a fantastic way to infuse pork chops with rich smokiness while keeping them tender and juicy. 🤩
There’s just so much to love about pork chops. They taste fantastic and are more economical than a steak; plus, there are so many ways to prepare them. I love my pork chops cooked in all kinds of ways, but this smoked pork chop recipe is definitely a favorite. Smoky flavors and pork chops are a perfect pairing.
Besides being tasty, this recipe is super easy. A little marinating, then pop the chops on the smoker, and that’s about it! Get ready for an easy and delicious main course the whole family will love. 🥰
How to Keep Pellet Grill Pork Chops Juicy
Dry pork chops aren’t that good, so you want to make sure you don’t overcook them. My number one tip for cooking a juicy chop (and any other meat) is to invest in a meat thermometer. When it comes to smoking meats, it’s more about the temperature than the timing (which can vary depending on the meat and the smoker).
You want to cook pork chops until the thickest portion reads 145°F (63℃). When the chops reach that temperature, pull them off the grill and let them rest for 10-15 minutes. That should deliver perfectly juicy smoked pork chops every time. 🤤
- Pork Chops – This recipe uses bone-in pork chops about 1 inch thick.
- Dry Rub – We’re going to indulge in lots of seasonings for this marinade. You’ll need salt and pepper, onion and garlic powder, dried oregano and thyme, cumin, brown sugar, chili powder, and paprika.
- Wet Marinade – Mustard, Worcestershire sauce, and soy sauce blend beautifully with the dry seasonings for rich layers of umami.
How to Make Pellet Grilled Pork Chops
Marinate the Pork Chops
- Prep Chops – Remove the pork chops from the fridge, lightly season them on both sides with salt, and set them aside.
- Dry Rub – In a medium mixing bowl, whisk ground pepper, garlic powder, onion powder, oregano, cumin, thyme, brown sugar, chili powder, and paprika.
- Wet Ingredients – Add the mustard, Worcestershire, and soy sauce and mix. (Photo 1)
- Marinate – Coat every inch of both sides of the pork chops with the marinade. Tightly cover the chops with plastic wrap or place them in a Ziplock bag. Then, let them marinate for at least an hour but up to 24 hours in the fridge for optimal flavor. (Photo 2)
Smoke the Pork Chops
- Prep Smoker – Fill the hopper with your wood pellets of choice. Preheat the pellet grill to around 225-250°F (107-121°C). (Use a reliable thermometer to monitor and maintain the temperature throughout the smoking process.)
- Create Smoke – Fill a metal or aluminum pan with water and place it on the lower rack of the smoker. You may also put it on the same rack on the opposite end as the pork chops. (The water pan serves multiple purposes, including adding moisture to the cooking environment and stabilizing the temperature inside the smoker.)
- Smoke – Place the pork chops directly on the smoker’s grill grates and close the lid. Smoke for 1-1½ hours (a meat thermometer inserted in the thickest portion will register 145°F/63℃). Start checking after an hour. 70 minutes worked best for me. (Photo 3)
- Serve – Next, remove the pork chops from the smoker and let them set for 10 to 15 minutes. Finally, brush the chops with BBQ sauce (if desired) and serve with your favorite sides. (Photo 4)
- Fruit glaze. Brush your smoked pork chops with a fruit glaze during the last stages of smoking. Apricot, cherry, pineapple, peach, or apple glazes can add a delightful sweetness to the smoky meat. 🍎
- Different marinades or rubs. Add depth to the flavor by experimenting with marinade ingredients like soy sauce, apple cider vinegar, honey, or mustard.
- Stuffed chops. If you’ve got extra thick chops, consider stuffing them. Cheese, spinach, mushrooms, or even a flavorful sausage mixture delivers an extra burst of flavor. Just adjust cooking times accordingly.
- Grilled pork chops. Don’t worry if you don’t have a smoker. These babies grilled over indirect heat with a wood chip packet will also turn out great. You’ll still have that smoke flavor, though it may not be as intense.
- Smoked turkey chops. Try the same recipe with turkey breast cutlets for an amazing kosher entree.
Tips and Tricks
- Opt for pork chops that are about 1-1½ inches thick. Thicker chops tend to hold up better to the smoking process and won’t dry out as quickly.
- Select wood pellets that complement the pork’s flavor, such as hickory, applewood, cherry, or a mix of these. Different pellets impart distinct smoky tastes, so experiment to find your favorite combination.
- Avoid opening the smoker’s lid too frequently, which can cause temperature fluctuations and extend the cooking time. Only open it when you need to check the internal temperature or baste the chops. 😅
You can totally make smoked pork chops ahead of time if. Or you can prep them with the marinade and keep them in the fridge for 24 hours before smoking. You can also freeze cooked pork chops for up to three months. Thaw them in the refrigerator the night before you plan to serve them.
Serving and Storage Instructions
Serve smoked pork chops hot off the smoker as soon as they’ve finished resting.
Store leftover smoked pork chops in an airtight container in the fridge for 3-5 days.
To reheat them, pop them in the microwave. You could also reheat them on the grill or in the oven. Keep the temperature pretty low, and remove the chops as soon as they’re heated through. It should take about 10 minutes at 300℉ (150℃).
Bone-in pork chops are usually preferred for smoking because they tend to be juicier and more flavorful. Choose cuts at least one inch thick to prevent them from drying out during smoking.
Flipping the pork chops is not necessary, but it can help ensure even cooking and create grill marks on both sides. If you decide to flip them, do so carefully to avoid puncturing the meat so you don’t lose precious juices.
While pellet grills are primarily for smoking, many models have a higher heat setting that can sear meat. If you want a seared crust on your pork chops, briefly sear them on high before or after smoking. You can also do this step on a hot grill or in a pan.
What Goes With Pellet Grill Pork Chops
Smoked pork chops taste amazing served alongside grilled onions and pineapple. Homemade cornbread is a Southern classic. Smoked asparagus and smoked baked potatoes are ideal for cooking an entire meal in the smoker. 😋
More Poppin’ Pork Recipes to Try
- Smoked Pulled Pork
- Pulled Pork Tacos
- Grilled Pork Belly
- Tender Pellet Grilled Pork Loin
- Slow Cooker Pork Loin
These tender, juicy, smoky pellet grilled pork chops are going to rock your world! Are you a fan of smoked bone-in pork chops? If so, let me know all your best tips and tricks in the comment section below.
Pellet Grill Pork Chop
- 4 pork chops, about 1 inch thick
- salt, to taste
- ½ tablespoons black pepper, freshly ground
- ½ tablespoons garlic powder
- ½ tablespoons onion powder
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- ¼ cup dark brown sugar, firmly packed
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 tablespoon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- Take the pork chops from the fridge and lightly season on both sides with salt. Set them aside.
- In a medium mixing bowl, whisk ground pepper, garlic powder, onion powder, oregano, cumin, thyme, brown sugar, chili powder, and paprika. Then add the Dijon mustard, Worcestershire sauce, and soy sauce.
- Thoroughly cover every inch of the pork chops with the marinade. Tightly cover with plastic wrap.
- Let the pork chops marinate for at least an hour but up to 24 hours in the fridge for optimal flavor.
- Fill the hopper with your desired wood pellets (select wood pellets that complement the pork's flavor, such as hickory, applewood, cherry, or a mix of these). Different pellets impart distinct smoky tastes, so experiment to find your favorite combination.
- Preheat your pellet grill to around 225-250°F (107-121°C). A reliable thermometer monitors and maintains the temperature throughout the smoking process.
- Fill a metal or aluminum pan with water and place it on the smoker's lower rack. You may also put it on the same rack farthest away from the pork chop. The water pan serves multiple purposes, including adding moisture to the environment and stabilizing the smoker's internal temperature.
- Place the pork chop directly on the grill grates in the smoker and close the lid. Smoke for 1-1½ hours or until an instant-read meat thermometer inserted in the thickest part of the chop registers 145°F/63℃. Start checking after an hour (70 minutes worked best for me).
- Remove your pork chops from the smoker and let them set for 10-15 minutes before serving.
- Brush with BBQ sauce (if desired), and serve with your favorite sides.
- Opt for pork chops that are about 1-1½ inches thick. Thicker chops tend to hold up better to the smoking process and won’t dry out as quickly. Select wood pellets that complement the pork’s flavor, such as hickory, applewood, cherry, or a mix of these. Different pellets impart distinct smoky tastes, so experiment to find your favorite combination.
- Avoid opening the smoker’s lid too frequently, which can cause temperature fluctuations and extend the cooking time. Only open it when you need to check the internal temperature or baste the chops.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.