Tender bone-in pork chops brined for maximum flavor and moisture, then seasoned with a savory brown sugar rub and slow-smoked to perfection at 275°F.

american

Nutrition

High in protein with moderate fat content from pork, plus added sodium from brining and natural sugars from brown sugar seasoning.

Calories	420 kcal
Energy	1758 kJ
Protein	42 g
Total Fat	21 g
Saturated Fat	7 g
Trans Fat	0 g
Polyunsaturated Fat	3 g
Monounsaturated Fat	10 g
Cholesterol	126 mg
Carbohydrate	39 g
Sugars	38 g
Dietary Fibre	1 g
Sodium	4950 mg

*per serving

Gluten FreeDairy FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeHigh Protein

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnermeal prepbbqmain coursegrillingfamily friendly

Smoked Pork Chops

The Anthony Kitchen (Kelly Anthony)

4

Name: Smoked Pork Chops — Tasty Bites
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4 servings
Ingredients: 0.75 cup Brown Sugar (separated); 0.33 cup Kosher Salt (1/4 cup + 1 tablespoon, separated); 6 cup Water; 0.33 cup Black Peppercorns (whole); 4 - 6 Bone-in Pork Chops (3/4 - 1 inch thick); 1 tablespoon Black Pepper; 0.5 teaspoon Paprika; 0.5 teaspoon Onion Powder; 0.5 teaspoon Garlic Powder

servings

0

per serve

0

minutes

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Ingredients

0.75 cup Brown Sugar separated

0.33 cup Kosher Salt 1/4 cup + 1 tablespoon, separated

6 cup Water

0.33 cup Black Peppercorns whole

4 - 6 Bone-in Pork Chops 3/4 - 1 inch thick

1 tablespoon Black Pepper

0.5 teaspoon Paprika

0.5 teaspoon Onion Powder

0.5 teaspoon Garlic Powder

Equipment

Aluminum Foil

Meat Thermometer

Plastic wrap

Large pot

Small bowl

Smoker

Instructions

Bring a 1/2 cup brown sugar, 1/4 cup Kosher salt, and 6 cups of water to a boil in a large pot over high heat. As soon as the water boils, remove from the heat and stir until the sugar and salt dissolve. Add peppercorns and set aside until completely cooled to room temperature.

Add the pork chops to the brine, cover the pot with plastic wrap, and refrigerate for 2-6 hours.

Preheat your smoker to 275° with your wood of choice.

Remove the pork chops from the brine, rinse, and pat dry. Transfer to a work surface and make the rub.

In a small bowl, combine a 1/4 cup of brown sugar, 1 tablespoon Kosher salt, black pepper, paprika, onion powder, and garlic powder. Mix until well combined.

Evenly season the pork chops, rubbing all over the pork chops to adhere. Discard any remaining rub.

Place the pork chops in the smoker and close the lid. For 3/4" pork chops, cook about 60 minutes; for 1 1/2" chops, cook about 90 minutes. Flip and rotate the pork chops halfway through the cook time.

When your pork chops have reached an internal temperature of 145°F, remove them from the smoker and tent with aluminum foil for about 10 minutes. Serve and enjoy.