Pellet Grill Pork Chop

Pork chops fresh out of the smoker for pure satisfacation

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.

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Course: Dinner, Main Course

Cuisine: American

Keyword: pellet grill, pork chops, smoked

Prep Time: 10

Cook Time: 1

Marinating and Resting Time: 1 30

Total Time: 2 40

Servings:

Calories: 286kcal

Author: imma

Ingredients

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

Instructions

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.

Notes

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.

Nutrition