Cook Smoked Pork Chops on a Pellet Grill (In Just 7 Simple Steps)

Who doesn’t enjoy a pork chop, fresh off the grill? 

My wife and I recently amped up the flavor of our pork chops by smoking them!

Adding in those yummy smokey flavors and you’ve got a winner for your next cookout!

The pork chops my wife and I smoked!

We’d rather spend time with our family than hunched over a smoker all day!! Our Pit Boss grill makes it super easy to smoke, smoked pork chops included.

It’s easy to end up with dry pork chops! So follow my steps below for the most tender, juicy pork chops that have ever tasted

 Wood Pellet Recommendations

A stronger, bacon-type flavor such as hickory works well with pork.  Although Mesquite maybe a little too overpowering and best suited to a red meat cut.

I think the type of wood is as important a choice as the rubs and seasonings used.  

Our favorite wood for pork is applewood or cherrywood. Both flavors pair, well with the mild and delicate flavor of pork  

At the end of the day, don’t be afraid to experiment and try wood pellet combinations.  You may just discover your own secret recipe.

Bone-In or Out?

The debate between bone-in or boneless pork chops is an age-old one.

Some say removing the bone tends to dry out the meat and tends to overcook.  Some say the bone in increases the juicy flavor of the flesh.

If the chops have been cooked correctly to the right internal temperature, the bone in or out should be irrelevant.   Chops can overcook, whether the bone is left in or not. 

That being said, the bone-in pork chops tend to be thicker.  They may require a little longer cooking time, but will naturally retain more moisture and produce delicious pork chops.

How Does a Pellet Grill Work?

To master the art of any piece of equipment, a basic understanding of how it functions is helpful.

Hardwood pellets are added to the side hopper and automatically fed via an auger into the firepot.

From here they are ignited and burned to produce the heat and smoke needed for the cooking and smoking process.

An induction fan keeps all that heat and smoke circulating evenly, so there’s no need to adjust airflows or fuel levels.

The pellet grill controls all the variables to temperature, so all you need to do is simply set the temperature dial and leave it be!

Pork Chops in the Pit Boss

Cooking in the pork chops is incredibly quick and easy to do.

Just cover in your favorite seasonings set the grill temperature, and let the pellet grill do all the work.

Don’t have a pellet grill? You can also try my EPIC recipe where I sear my pork on a salt block.

Ingredients 

  • Pork Chops or Pork Butt Roast
  • Apple Cider Vinegar
  • Salt and Black Pepper
  • Brown Sugar
  • Desired Spice Mixture

7 Easy Steps for Declious Pork Chops

Step 1: Create The Rub & Season The Chops

In a large bowl, mix the marinade ingredients of vinegar, salt, pepper, sugar, and spice mixture until all have dissolved. Generously brush sauce on to coat the pork on all sides.

Seasoning the pork is best done overnight, or at least a few hours before grilling to give the flavors time to tenderize the chops as well as infuse into the meat.

Step 2: Preheat The Grill

Pre-heat the grill. Ideally, the temperature should be set to around 250°F for slow, 350°F for a faster cook.  Load the side hopper with the chosen wood chips.

Step 3: Bring the Pork Chops to Room Temp

Remove the chops from the refrigerator and recoat with dry seasoning if needed.  Let stand for about 30 minutes to come to room temperature and the seasoning rub to soak in.  

Step 4: Place Your Pork Chops in The Grill

Place in the smoker. Pork chops come from the loin and are less fatty than other pork cuts. 

Therefore, they can stand to be cooked at a higher faster rate, rather than the low and slow method for fattier cuts. 

Step 5: Check The Temperature

Insert a temperature probe into the thickest part of the flesh, avoiding the bone.  Touching the bone will give a different reading to the meat.

Step 6: The Temperature to Smoke Pork Chops To

When the internal temperature reaches 140-150°F it’s time to remove. This is usually around 1 and a half hours, but it’s best to start checking after the 45-minute mark.

Monitoring the temperature with a meat probe, rather than the cooking time will be the best indicator of when the pork is cooked.

Step 7: Remove From the Grill and Rest

Remove from the grill and allow to rest for 10-15 minutes under a tent of aluminum foil. 

Serve and enjoy!

 What to Serve With Your Pork Chops

Pork chops served with mac and cheese or a fresh crunchy coleslaw are a taste combination perfect for any barbecue lunch.  

And of course, apples are always the classic pork chop accompaniment, so try some apple crisp, fresh-made apple sauce, or apple salads to pair it with.

Want to Try More Pork Chop Recipes

Try my family favorite of cedar plank pork chops, the cedar gives your chop a delicious smoky flavor without having to light the smoker.

Got Leftovers? See How to Reheat Your Pork Chops

Pork can dry out easily. So if your reheating pork chops make sure you follow my detailed guide here.

Smoked Pork Chops on a Pellet Grill

Looking for our favorite recipe for pork chops on a Pit Boss? Your in the right place, these chops are juicy, succulent and smokey (pklus supr easy to make!)
Prep Time5 mins
Cook Time2 d 55 mins
Total Time2 d 1 hr
Course: Appetizer, main, Main Course, Side Dish
Cuisine: American, Barbecue, bbq, grill, lunch
Servings: 4 servings
Calories: 358kcal
Author: Charlie
Cost: 12

Equipment

  • pellet grill

Ingredients

  • 4 Pork Chops
  • Apple Cider Vinegar
  • Salt and Black Pepper
  • Brown Sugar
  • Desired Spice Mixture

Instructions

  • In a large bowl, mix the marinade ingredients of vinegar, salt, pepper, sugar, and spice mixture until all have dissolved. Generously brush sauce on to coat the pork on all sides.
  • Seasoning the pork is best done done overnight, or at least a few hours before grilling to give the flavors time to infuse into the meat.
  • Pre-heat the Pit Boss Grill. Ideally, the temperature should be set to around 250°F for slow, 350°F for a faster cook. Load the side hopper with the chosen wood chips.
  • Remove the chops from the refrigerator and recoat with dry seasoning if needed. Let stand for about 30 minutes to come to room temperature and the seasoning rub to soak in.
  • Place in the smoker. Pork chops come from the loin and are less fatty than other pork cuts. Therefore, they can stand to be cooked at a higher faster rate, rather than the low and slow method for fattier cuts.
  • Insert a temperature probe into the thickest part of the flesh, avoiding the bone. Touching the bone will give a different reading to the meat.
  • When the internal temperature reaches 140-150°F it’s time to remove. This is usually around 1 and a half hours, but it’s best to start checking after the 45-minute mark.
  • Monitoring the temperature with a meat probe, rather than the cooking time will be the best indicator of when the pork is cooked.
  • Remove from the grill and allow to rest for 10-15 minutes under a tent of aluminum foil.
  • Serve and enjoy!

How do you season your pork chops?

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!

You can read more on our About Us page.

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