Go Back
+ servings
smoked pork chops recipe
Print Recipe
5 from 8 votes

Smoked Pork Chops

This recipe is designed for domestic pork, but you can of course use wild hog chops, too. I just like the extra fat I get with farmed pigs. You can scale this recipe up if you'd like. 
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Cured Meat
Cuisine: American
Keyword: pork, smoked foods
Servings: 4 people
Calories: 241kcal
Author: Hank Shaw


  • 2 thick pork chops
  • kosher or sea salt (See instructions below)
  • Instacure No. 1 curing salt (See instructions below)
  • 1/2 cup sugar (optional)


  • Weigh your pork chops in grams. Yes, you need a scale for this recipe because I have no idea how heavy or thick or large your chops are. Once you have your weight, measure out 1.25% of that weight in grams of sea salt, or kosher salt. Now measure out 0.25% - that's one-quarter of one percent - in curing salt if using. If you are not using curing salt, sub in more regular salt. 
  • Mix the salts and the sugar, if using, together and massage that into the pork. Ideally, you then vacuum seal the pork. If you don't have a vacuum sealer, put the pork chops in heavy freezer bags. Set them in the fridge to cure. You will need to cure these chops for a minimum of 2 days, and for chops as thick as mine, up to a week. Don't worry, this method of salting them prevents the pork from every getting too salty. You can leave the chops in there for 10 days if you wanted. 
  • When you are ready, get the smoker going. Any wood you like works, but I prefer apple or cherry. Rinse the pork chops in cold water and pat dry. You want them still damp. 
  • Smoke at 200F for at least 4 hours. You want them to be fully cooked inside, about 150F to 160F. Serve hot or cold. 


NOTE: Recipe time does not include cure time. 


Calories: 241kcal | Carbohydrates: 25g | Protein: 18g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 47mg | Potassium: 291mg | Sugar: 25g | Calcium: 16mg | Iron: 0.5mg