Master the art of smoking melt-in-your-mouth pork with this Traeger Pork Chops recipe. With this simple hands-off cooking method, you’ll be indulging in tender and smoky pork throughout the grilling season!
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Pork chops are a ridiculously versatile protein that you can pressure cook, slow cook, and even sous vide. But during grilling season, nothing beats the wood-fired flavor and juiciness of Traeger smoked pork chops!
Whether you’re a seasoned pro or an up-and-coming pitmaster, this comprehensive Traeger Pork Chops guide will lead you to pork perfection.
Why you’ll love it
While this is a Traeger pork chops recipe, you technically don’t have to have a Traeger to make it. Any offset, bullet, or electric smoker will give you the same delicious results.
Regardless of which type of smoker you use, this recipe yields unbelievably juicy pork chops with a delectable, wood-fired flavor. One bite will make you wonder why you ever cooked pork chops any other way.
The best part? Smoking pork is easier than you’d expect. Cooked low and slow, the smoker works its magic to infuse the pork with rich and smoky flavors and a moist and tender texture. You’ll always be left wanting more!
Ingredients needed
- Pork spice rub – I used brown sugar, kosher salt, black pepper, garlic powder, onion powder, chili powder, and paprika to season the chops. There’s a lot of flexibility here, so feel free to check out the Variations section for more seasoning ideas.
- Pork chops – You can use both bone-in and boneless pork chops, depending on what you like better. Boneless pork chops tend to cook faster and more evenly but bone-in have a richer flavor and juicer meat. Regardless, be sure to use chops that are at least 1 inch thick.
How to smoke pork chops on a Traeger
Stir the dry rub ingredients together and generously sprinkle the seasoning blend on all sides of the chops.
Place the pork chops in the smoker, then sit back and relax.
After 90 minutes, remove the pork chops from the smoker and tent them with a layer of foil. Turn up the heat to 450ºF, then return the pork chops to the smoker and sear them on both sides.
Set the smoked pork chops aside and let them rest before slicing or serving whole with your favorite sides. Enjoy!
Tips and tricks
- Consider brining the chops beforehand to infuse them with even more flavor and moisture. I often brine chicken in pickle juice, but it’s also perfect for pork chops.
- Pat your chops completely dry with a paper towel before applying the dry rub. Don’t be shy—a generous coating of spices will give them the best flavor and a caramelized crust.
- I recommend using apple, cherry, hickory, maple, pecan, mesquite, or oak wood chips in the Traeger.
- Keep an eye on the temperature of the smoker and measure the internal temperature of the chops with a meat thermometer to prevent overcooking. The chops are ready when they reach an internal temperature of 145ºF.
- Always let the smoked chops rest off of the heat before serving. This gives the juices time to soak back into the meat, yielding the best flavor and a tender texture.
Variations
Now that you’re an expert on smoking pork chops on a Traeger, unleash your creativity with any of these flavor variations:
- Seasoning blends – Swap the spice rub in the recipe card with another blend, like Cajun seasoning, chicken dry rub, steak dry rub, Montreal seasoning, Old Bay, or chili seasoning.
- Serve with a sauce – Brush the pork with a maple bourbon sauce, a tangy apple cider vinegar-based sauce, honey mustard, Alabama white BBQ sauce, or any of these delicious 20+ Sauces for Pork Chops.
- Bacon-wrapped pork chops – Wrap each pork chop in strips of thick-cut bacon, secured with toothpicks, before smoking for a crispy and smoky outer layer.
Serving suggestions
Grilling season won’t know what’s coming with these smoked pork chops on the menu! Be sure to serve them with a range of BBQ-style sides for an unforgettable meal:
- Shaved Brussels Sprouts Salad with Apples
- Grilled Potato Salad
- Smoked Asparagus
- Roast Pork Gravy
- Mashed Sweet Potatoes
- Baked Potatoes
- Balsamic Glazed Brussels Sprouts
- MORE → 45+ Sides For Pork Chops
FAQs
How long does it take to smoke pork chops at 225ºF?
The total smoking time will vary depending on the thickness of your chops. At 225ºF, 1-inch thick pork chops typically take around 1.5 hours to cook through.
How can you tell when pork chops are done cooking?
To determine when the pork chops are done cooking, insert a meat thermometer into the thickest part of the meat. Once the internal temperature reaches 140°F, they’re done. The temperature will rise to a perfect 145°F during the final sear.
Storing
Place leftover Traeger pork chops in an airtight container or wrap them tightly in aluminum foil before storing them in the refrigerator for 3 to 4 days. They also freeze well for about 2 to 3 months.
Wine pairings for smoked pork chops
- Opt for a fruit-forward red wine, like Pinot Noir or Zinfandel, to complement the smokiness of the pork without overpowering it.
- If you’re a fan of white wine, choose a full-bodied white wine like oaked Chardonnay to contrast the rich, smoky goodness.
More Traeger smoked meat recipes
- Traeger Chicken Breasts
- Smoked Traeger Chicken Thighs
- Traeger Grilled Steak
- Smoked Burgers
- Traeger Smoked Tri-tip
- Smoked Corned Beef Brisket
- Smoked Beef Short Ribs
- Smoked Pork Belly Strips
Did you make this Traeger recipe?
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Traeger Pork Chops
Ingredients
- 2 Tablespoons brown sugar
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- ½ Tablespoon chili powder
- ½ Tablespoon paprika
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 4 thick cut pork chops (1-inch thick, bone-in or boneless)
Instructions
- Preheat your smoker to 225-degrees.
- Prepare the dry rub by whisking together all the spices in a small bowl.
- Season the pork chops on all sides with the dry rub.
- Add the pork chops to the smoker and cook for 90 minutes.
- Remove the pork chops from the smoker and tent with foil.
- Turn the smoker to high heat (around 450-degrees) and heat for 15 minutes, until it reaches temperature.
- Return the pork chops to the smoker and sear for a couple minutes on each side, until the internal temperature reaches 140-degrees.
- Let rest for 10-minutes before slicing.
