Juicy, smoky, flavorful pork chops are delicious and easy to make on the Traeger Grill or your favorite Smoker. Traeger Smoked Pork Chops deliver a perfect bite every time.
Cooking pork perfectly can be intimidating to even seasoned cooks. The biggest concern when cooking tender pork is that it can easily overcook and become dry and chewy.
Cooking pork on a smoker allows the flavor to build and permeate the flesh of the pork slowly before it is cooked all the way through. The thicker the pork the easier it is able to do.
If you don't have thick pork chops, smoking a whole pork loin is another great way to get the same delicious smoky flavors as these Traeger pork chops.
Ingredients for Traeger Smoked Pork Chops
Pork Chops - Whenever you are smoking meat, the larger the cut, the better chance you have of really getting that smoky flavor without overcooking the meat. This is particularly true with pork chops. Pork chops, because they are relatively lean, have a high propensity of drying out if you overcook them. I am always looking for thick-cut pork chops to smoke. If you can't find any precut, ask the butcher to cut some for you. You can use boneless pork chops or bone-in.
Olive Oil - This acts as a bit of glue to keep the dry rub onto the pork chops.
Seasoning / Dry Rub - Having a delicious blend of seasoning is key. I went with garlic powder, onion powder, kosher salt, freshly ground black pepper, and a minced sprig of fresh rosemary. If you want to use dry rosemary, you can do that too. The key is to have a well-seasoned rub to create a beautiful crust on the pork chop.
Some Variations on the Rub: If you want more of a BBQ flavor, try using a mix of smoked paprika, brown sugar, garlic, salt, and pepper. You can even finish it off with your favorite BBQ sauce. If you are low on different herbs and spices, you can also use store-bought rubs and seasoning. You can use your favorite steak rub or even a poultry rub can work in a pinch.
Instructions for Making Traeger Pork Chops Recipe
Step One: Remove the pork chops from the packaging and pat them dry with paper towels. Lay them onto a cutting board or rimmed baking dish. Next, combine the seasonings in a small bowl to make the dry rub. Drizzle the pork chops with olive oil. Make sure they are thoroughly coated so that the rub will adhere. Sprinkle the dry rub on the pork chops being sure to cover both sides and the edges as well.
Step Two: Place pork chops directly on the grill grates in the preheated smoker. Close the lid and smoke the pork chops at 225°F. If you are using your Traeger wood-pellet grill, turn on the super smoke feature for great smoke flavor. Let them smoke for about 50 to 60 minutes or until the internal temperature reaches 120°F.
Expert Tip: Use a leave-in meat thermometer probe to carefully monitor the internal temps of the meat as it smokes. Use an instant-read thermometer to check multiple spots on the pork chop to ensure that it is evenly cooked. This is key in order to produce tender and juicy results every time you make Traeger pork chops.
Step Three: Remove pork chops from the smoker and set them on a dish to rest for a few minutes, while you increase the Traeger grill's temperature to 450°F. Place the pork chops back onto the Trager and continue to cook the pork chops until the internal temp reaches 145°F. Remove them from the smoker and let them rest for five minutes before serving. This will give a nice sear to pork chops and add some texture to the crust.
I don't have a pellet grill, how can I reverse sear the pork chops?
If you are using a charcoal or gas smoker, they typically won't get hot enough to sear. However, you can also reverse sear the pork chops in a cast-iron skillet. When I reverse sear, I like to place the cast iron skillet in the oven and crank the heat to 500°F. Then when it is time to reverse sear, take the hot skillet and place it on your smoker. Put the pork chop in the skillet for about two minutes on each side, or until the internal temperature reaches 145°F. Then let is rest and serve.
How long do I cook pork chops?
This will all depend on the temperature of your smoker and the thickness of the meat. The thicker the pork chops the longer it will take, that is why it is key to monitor the internal temps of the meat. I like to cook my pork to 145°F. This ensures it is safe to eat while still having tenderness and a delicious taste. Any higher than that, it starts to dry out.
What wood pellets or wood chips work best for smoking pork?
There is no set rule for what wood to use when smoking pork. I like to use a mix of hickory and cherry when smoking pork. Hickory gives a nice smoke flavor and when combined with some of the fruit woods, it produces a great blend. You can also mix maple and cherry or apple for another favorite when smoking. The choice is up to you.
How to serve Traeger Smoked bone-in Pork Chops?
I first like to cleanly take off the bone and then cut them with a medium slice. Serve them with rice or potatoes and your favorite vegetables. Some of the best sides to serve with these are smoked scalloped potatoes, smoked sweet potatoes, grilled carrots, grilled broccoli, grilled squash, and cornbread. Be sure to have dessert ready with either smoked cheesecake or apple cherry crumble.
- 1.5 lbs pork chops 2 pork chops
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- .5 teaspoon pepper
- 1 teaspoon olive oil
- 1 sprig fresh rosemary
- Take the pork chops out of the packaging and pat them dry with a paper towel.
- Drizzle them with olive oil. Then season them with salt, pepper, onion powder, garlic powder, and minced fresh rosemary.
- Preheat the Traeger Grill to 225°F.
- Once the grill is preheated, place the pork chops directly onto the grill grates. Close the lid to the Traeger. Turn on the super smoke feature and smoke the pork chops for 50 minutes or until the internal temperature reaches 120°F.
- Increase the Traeger temperature to 450°F and continue to cook the pork chops (about 10-12 minutes) until the internal temperature reaches at least 145°F or your desired level of doneness. Let the pork chops rest for five minutes then serve.