Maple-Glazed Smoked Pork Chops

This Smoked Pork Chops recipe delivers exceptionally juicy, tender pork chops every time. An overnight brine, a bold pork chop rub, and a low-and-slow smoke followed by an optional pepper jelly glaze create deeply flavored chops that impress family and guests.

Every time I serve these smoked pork chops, the reaction is the same: “These are the best pork chops I’ve ever had.” The method is simple—an overnight brine to lock in moisture, a flavorful seasoning rub, a patient low-temperature smoke, and an optional finishing glaze. Below is a clear, practical guide so you can recreate these same tender, smoky chops at home.

Ingredients

• 2 pounds thick-cut pork chops – top loin or center-cut chops about 1½–2 inches thick are ideal. Bone-in or boneless works; bone-in may require slightly longer cooking.
• 16 ounces water (for the brine)
• 2 ounces kosher salt (about 4 tablespoons if you don’t use a scale)
• ½ ounce granulated sugar (about 1 tablespoon)
• 2 tablespoons pork chop seasoning – a blend of smoked paprika, black pepper, garlic powder, onion powder, herbs, and brown sugar. Use your favorite pork or BBQ rub if preferred.
• 2 tablespoons pepper jelly (optional finishing glaze) – you can substitute apple, peach, or apricot jam, or a bbq sauce for the glaze.

Instructions

1. Make and cool the brine: In a medium pot bring 16 ounces (2 cups) of water to a boil. Add the kosher salt and granulated sugar and stir until dissolved (2–3 minutes). Remove from heat and add 3–4 cups of ice to cool the brine quickly. Let it reach room temperature or cooler before using.
2. Brine the pork chops: Place the chops in a large zipper bag or bowl and pour the cooled brine over them. Add additional cold water if needed to fully cover. Refrigerate for 8–10 hours, up to 16 hours maximum—do not exceed 16 hours to avoid an overly soft, salty texture.
3. Prepare the smoker: Preheat your smoker to 225°F. Use a mild-to-medium fruit wood for a sweet, balanced smoke—apple wood is an excellent choice. Place a water pan in the smoker to help maintain moisture.
4. Dry and season: Remove the chops from the brine and pat dry with paper towels. Generously rub each chop with about ½ tablespoon seasoning per side (roughly 1 tablespoon per pound).
5. Smoke the chops: Place the seasoned chops fat-side up on the smoker grates. Smoke until the internal temperature reaches 140°F. Expect roughly 60–90 minutes for chops under 2 inches thick and around 2 hours for thicker chops. Use an instant-read thermometer and begin checking at 60 minutes.
6. Glaze (optional): If using pepper jelly or a glaze, brush about ½ tablespoon on each chop when they reach about 138°F and continue smoking until they hit 140°F.
7. Rest and serve: Remove the chops and rest on a cutting board, tented loosely with foil, for at least 10 minutes. Carryover heat will raise the internal temperature a few degrees; the final slice should be juicy and tender.

How to reverse sear the pork chops

To achieve a crisp, caramelized crust, use the reverse sear method: smoke the chops slowly, then increase heat and sear to finish.

1. Smoke the chops until the internal temperature reaches about 130°F, then remove and tent with foil for a few minutes.
2. Raise the smoker (or hot grill) to 450°F, or preheat a hot grill or cast-iron skillet.
3. Return the chops to the high heat and sear 3–4 minutes per side until they reach 140°F internal temperature. If glazing, brush on at about 138°F and let finish cooking for 1–2 minutes.
4. Rest the chops 10 minutes before slicing and serving.

Recipe tips

• Cook to temperature, not time: Thickness, smoker temperature, and ambient conditions affect cook time. Start checking at 60 minutes and monitor every 15–20 minutes as needed.
• Thickness matters: Avoid chops thinner than 1 inch for best results. Thicker chops absorb more smoke and stay juicier when brined first.
• Keep the fat: Leaving the fat cap on adds flavor and helps keep the meat moist. Trim if you prefer leaner chops.
• Leftovers: Refrigerate leftovers up to 7 days. Use thin slices for sandwiches, tacos, salads, or quick reheats with additional sauce.
• No time for brine? You can skip brining in a pinch—the rub and low-and-slow smoke still produce tasty results—just expect slightly less interior moisture.

What to serve with it

Classic pairings for smoked pork chops include smoked mac and cheese, potato salad, corn, grilled vegetables, or a bright watermelon or tomato salad. Creamed corn, cheesy grilled potatoes, and broccoli salad also complement the smoky flavor well.

Tools you’ll need

• Medium pot (to make and cool the brine)
• Large bowl or zipper bag (for brining)
• Smoker or pellet grill capable of maintaining 225°F
• Wood pellets or chips (apple or similar mild fruit wood recommended)
• Water pan (to keep the environment moist)
• Instant-read thermometer or probe thermometer
• Large cutting board and sharp knife (or electric knife for thin slices)

Notes & nutrition

• Salt measurement: If you don’t have a kitchen scale, use 4 tablespoons kosher salt and 1 tablespoon granulated sugar for the brine.
• Brine time: 8–10 hours is ideal; do not exceed 16 hours.
• Boneless vs. bone-in: Both work; bone-in will take slightly longer to reach target temperature.
• Nutritional note: Nutrition values vary by cut and seasoning. The example nutrition provided below does not include the optional pepper jelly glaze.

Follow these steps and tips for reliably tender, smoky pork chops that are perfect for backyard meals or a special dinner. Enjoy!