Smoked Pork Chops – Brined With Reverse Sear

These smoked pork chops are brined in our pork and poultry brine, rubbed in our homemade pork dry rub, smoked slowly over cherry wood, and finished hot with barbecue sauce!

Pork chops always seem to get a bad rap, but the truth is, it’s all in how you prepare them. I think David was a little skeptical himself when I suggested that we pull out half a pork loin we had in the freezer to make pork chops. He always talks about how dry a pork chop can get on the grill. However, this recipe hushed up all that nonsense.

This smoked pork chop recipe will show you how to make tender, juicy pork chops that you and your whole family will love. 

WHAT PORK CHOP IS THE BEST FOR GRILLING?

We used half of a whole pork loin we had in the freezer for this recipe and cut it into chops.  The cut of the chop plays a significant role in its success on the grill. There are several cuts to choose from, but not all of them are the best for the grill. 

1. BLADE CHOPS:
   The frontmost cuts running along the loin of a hog are the blade chops. These chops have a good amount of inter-muscular fat that will not fully render over a quick grill. Instead, they will become chewy and tough. It’s kind of like eating shoe leather!
2. RIB CHOPS:
   After the blade chops come ribs chops, rib chops primarily consist of pork loin. This loin has enough fat and flavor to stand up to the flames of your grill. Finally, select a center-cut chop that comes from within the rib chops. This cut has the most significant piece of loin.
3. LOIN CHOPS:
   From there, you will come to the loin chops. Loin chops are about 50/50 loin and tenderloin. Since the tenderloin usually cooks faster than the loin, it dries out, making it the best choice for grilling.

BONE-IN VS. BONELESS PORK CHOPS?

People say that bone-in pork chop holds in moisture and imparts more flavor, but the reality is it’s all comes down to personal preference and how the pork is prepared.

HOW THICK SHOULD THE PORK CHOP BE?

The size of the chops is just as important as the cut. Thin chops overcook very quickly on the grill. Cut or select chops that are at least 1½-2 inches thick. They are ideal for grilling because they hold up well to the heat and allow you to sear and roast on the grill easily.

HOW LONG TO BRINE PORK CHOPS?

We recommend you brine the chops for at least 6 hours or overnight, but no longer than 24 hours. 

DO I RINSE AFTER BRINING?

• This is optional. We didn’t because we like the extra spice leftover on the meat after it brines. So David just patted them dry before putting on the dry rub. 
• If you have thinner chops, rinsing them ensures that excess salt and spice are rinsed off the meat before applying the rub. 
• If you prefer to rinse the chops, do so, be sure to pat the chops dry with paper towels before applying the rub. 

WHAT WOOD DO YOU USE FOR SMOKING PORK CHOPS?

For this recipe, we used cherry wood chunks. Cherry is one of our favorite smoking woods. Typically any fruitwood is excellent for smoking pork. Hickory, maple, and pecan are also great options.

HOW LONG DOES IT TAKE TO SMOKE PORK CHOPS?

It typically takes about two hours to smoke, reverse sear, and sauce 2-inch pork chops. However, focus your attention more on internal temperature than how long it takes. Pork chops are done when they reach an internal temperature of 145 degrees F. the goal temperature of pork.

WHAT DOES REVERSE SEAR MEAN?

The reverse sear method is a process that involves smoking meat on the grill or smoker, followed by searing over an open flame. We first used this technique with Smoked Beef Tenderloin. Reverse searing meat is perfect for cooking thick cuts of meat that can dry out easily. In addition, this cooking method gives you more control over the internal temperature, a beautiful brown crust, and a tender, juicy piece of meat.

WATCH HOW TO MAKE SMOKED PORK CHOPS – BRINED WITH REVERSE SEAR

How to Make Smoked Pork Chops

BRINE:

• Our pork and poultry brine is a versatile brine that is good on everything we’ve ever decided to brine. If you have a brine you like better, by all means, use it!
• Add the pork chops to a briner bucket or plastic zip-top bag. Pour the brine solution over the pork.
• Make sure the pork chops are entirely submerged.
• Place the pork chops in the refrigerator for 6 hours or overnight.

DRY RUB:

• Remove the pork chops from brine (rinse if desired); pat dry. Discard brine.
• Mix all of the dry rub ingredients using a whisk or use a mortar and pestle to really wake up the herbs and spices!
• Generously coat the pork chops with pork dry rub; coat well. Make sure they are covered on all sides. This dry rub will form a crust on the surface of the meat that will help hold in all those delicious juices!

SMOKE THE CHOPS:

• Preheat your smoker for 225 to 250 degrees F. David sets up his Weber kettle using the “snake method” (minion). With 2-3 chunks of cherry wood along the coals of the “snake.”
• Place the chops on the grill or smoker. Close the lid and smoke the pork chops until the internal temperature is 130 to 140 degrees F.
• Focus your attention on the temperature, not the amount of time it takes. Typically it takes about 60 to 90 minutes to reach this temperature. It depends mostly on how thick the chops are, although there can be other variables with smoking, such as heat regulation or even the weather outside.

REVERSE SEAR:

• Remove the pork chops from the grill or smoker and wrap them in foil.
• Set up the grill for two-zone grilling with both direct and indirect heat.
• When the grill is hot, place the pork chops back onto the hot grate over direct heat.
• This process is rapid! Allow the chops to sear and get some nice grill marks.
• It can take only 2 to 3 minutes or less to sear over high heat on each side.

SAUCE THE SMOKED PORK CHOPS:

• Remove the pork chops from the direct heat and dip them into a sauce pot of barbecue sauce or brush them one by one.
• Place each on the cool side of the grill. Allow the sauce to simmer and cook into the meat.
• At this point, allow the grill’s heat to come down. Dip or brush with sauce every 5 to 10 minutes for the next 30 to 45 minutes. 

CHECK FOR DONENESS AND REST:

• The pork chops are done when the internal temperature is 145 degrees F.
• Use an instant-read thermometer to check the internal temperature of each pork chop before removing them from the grill.
• It is ok to go over as much as 5 to 10 degrees. Between the brine and the sauce, these pork chops are moist, tender, and juicy! 
• Remove from the grill and tent with foil, and allow them to rest for about 5 minutes before serving.

GRILLING AND SMOKING TIPS

• Always use tongs. Never poke chops with a fork. 
• Sear the chops over the hot coals. The chops develop a golden-brown crust. Once this crust has formed, move the chops back over to the cooler part of the grill. It also provides a place to put the chops during flare-ups from fat drippings and the sauce.
• Finish up the chops on the cooler side of the grill covered. Indirect heat provides a gentler cook until the pork chops are done with an internal temperature of 145 degrees F.
• Always rest your meat at least 5 to 10 minutes after it comes off the grill.

This smoked pork chops recipe is a game changer. Say goodbye to dry grilled pork chops!

WHAT TO SEVE WITH SMOKE PORK CHOPS