Smoked Pork Chops

Pork chops are great for a quick dinner, whether you cook them in the skillet or on the grill.  Today I was smoking a pork butt for pulled pork over the weekend so I decided to add some chops to the smoker for tonight's dinner.  The chops were from a small half hog I purchased a couple months ago.  

The chops, which were about 3/4 inch thick, were simply salt and peppered on both sides and then placed on the rack in the smoker.


They stayed in the smoker at 250° for about 30 minutes (flipping about halfway through)  Once the internal temperature reached 145°, I pulled them and placed them on a cutting board under foil and a towel to rest for about 5 minutes.  This is not your grandmother's pork so you don't want to dry it out!  The National Pork Board recommends cooking pork chops to 145° for medium rare to 160° for medium.  By the time I sliced the chop, the juices were well distributed.


This was one juicy piece of pork!  

Even though I could have stopped there, I had warmed a little bit of honey with some fresh chopped rosemary and poured just a little over the top.  A side of spaghetti squash with sun dried tomatoes, toasted walnuts, Parmesan cheese, salt, pepper, and a tiny bit of butter and dinner was served.  Oh boy was it good!

You can buy smoked pork chops but smoking your own is so much better!  Enjoy!

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