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Thick-cut pork chops seasoned with a sweet and smoky dry rub, then slow-smoked to tender, juicy perfection. A classic Southern barbecue favorite that's surprisingly easy to make at home.
For 4 servings
Prepare the Dry Rub
Season the Pork Chops
Prepare the Smoker
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Thick-cut pork chops seasoned with a sweet and smoky dry rub, then slow-smoked to tender, juicy perfection. A classic Southern barbecue favorite that's surprisingly easy to make at home.
This southern recipe takes 105 minutes to prepare and yields 4 servings. At 483.21 calories per serving with 46.73g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Smoke the Pork Chops
Rest and Serve
Increase the cayenne pepper to 1 teaspoon or add 1 teaspoon of chipotle powder for a smokier heat.
Add 1 tablespoon of dried thyme or 2 teaspoons of dried rosemary to the rub for an earthy, aromatic flavor.
In the last 15 minutes of smoking, brush the pork chops with your favorite BBQ sauce or a mixture of maple syrup and Dijon mustard.
For extra juicy results, brine the pork chops for 2-4 hours before seasoning. A simple brine is 4 cups of water, 1/4 cup of salt, and 1/4 cup of brown sugar.
Pork is a high-quality protein source, providing all the essential amino acids necessary for building and repairing muscle tissue, supporting immune function, and maintaining overall body health.
Pork chops are packed with B vitamins, particularly thiamine (B1), niacin (B3), and vitamin B6. These vitamins are crucial for converting food into energy, supporting brain function, and maintaining a healthy nervous system.
This dish is a good source of essential minerals like selenium, which acts as a powerful antioxidant, and zinc, which is vital for a healthy immune system and cell growth.
A single serving of this smoked pork chop, which is one thick-cut chop, contains approximately 600-650 calories. The exact number can vary based on the size and fat content of the pork chop.
Smoked pork chops can be part of a healthy diet in moderation. They are an excellent source of protein and B vitamins. However, they can be high in sodium and saturated fat, and the rub contains sugar. Choosing leaner cuts and being mindful of portion sizes can make it a healthier option.
The best wood depends on your flavor preference. For a mild, sweet smoke that complements pork well, use fruitwoods like apple, cherry, or peach. For a stronger, more traditional barbecue flavor, use hickory or oak. Mesquite provides a very strong flavor and should be used sparingly.
Absolutely. You can set up a standard charcoal or gas grill for two-zone (indirect) cooking. Place the hot coals or turn on the burners on one side, and place the pork chops on the cooler, indirect side. Use a smoker box or a foil packet with holes filled with soaked wood chips placed over the heat source to generate smoke.
The most common reason for dry pork chops is overcooking. It's essential to use a meat thermometer and pull them from the smoker the moment they reach 145°F (63°C). Also, ensure you are using thick-cut chops and allowing them to rest for 10 minutes before cutting.
Yes, you can apply the dry rub to the pork chops up to 24 hours in advance. Wrap them tightly in plastic wrap and store them in the refrigerator. This acts as a dry brine and can enhance the flavor and moisture.