Smoked Pork Chops
Juicy pork chops are pre-treated with an aromatic brine and then hot-smoked. Wet brining ensures maximum juiciness and even seasoning throughout the meat. Ideal for quick meals, as the chops are thin enough for shorter cooking times.
Ingredients(for 1 kg)
Instructions
Prepare Brine & Cure
4–8 hoursCompletely dissolve the curing salt, sugar, pepper, garlic, rosemary, and mustard seeds in 500 ml cold water. Place the chops in the brine, weigh down with a plate to keep fully submerged, and refrigerate for 4–8 hours.
Drying
1 hourRemove chops from the brine, rinse under cold water, and thoroughly pat dry with paper towels. Place on a wire rack at room temperature to dry for 1 hour. The dry surface ensures better smoke adhesion and a better color.
Smoking
1.5–2.5 hoursPreheat smoker with apple and cherry wood to 110–130 °C. Place chops side by side (not overlapping). Smoke until core temperature reaches 63–65 °C. At 63 °C per USDA standard, pork is safe and remains pink and juicy.
Resting
5–10 minutesRemove chops from the smoker and let rest on a warm plate for 5–10 minutes. The juices will redistribute evenly. Serve immediately or allow to cool completely and store in the refrigerator for up to 4 days.
Pro Tip
Bone-in chops hold their shape better during smoking and stay juicier – boneless chops can dry out quickly.
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