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!