Entree: United States – Appalachia – Smoked Pork Chops (Bone-in pork chops brined, seasoned, and slow-smoked with Appalachian wood and spice flavors)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 10 min

Additional 4 hrs 30 min

Total 5 hrs

Ingredients

- Brine: 8 cups (1.9 L) water
- Brine: 1/2 cup (120 g) kosher salt
- Brine: 1/2 cup (100 g) packed brown sugar
- Brine: 1/4 cup (60 ml) apple cider vinegar
- Brine: 4 cloves (12 g) garlic, smashed
- Brine: 2 bay leaves (approx. 0.6 g)
- Brine: 1 tbsp (15 ml) whole black peppercorns (approx. 6 g)
- Pork: 4 bone-in pork chops, approx. 8 oz (225 g) each
- Dry rub: 1/4 cup (50 g) packed brown sugar
- Dry rub: 2 tbsp (30 ml) paprika (approx. 12 g)
- Dry rub: 1 tbsp (15 ml) kosher salt (approx. 18 g)
- Dry rub: 1 tsp (5 ml) freshly ground black pepper (approx. 2 g)
- Dry rub: 1/2 tsp (2.5 ml) cayenne pepper (approx. 1 g)
- Dry rub: 1 tsp (5 ml) mustard powder (approx. 3 g)
- Dry rub: 1 tsp (5 ml) garlic powder (approx. 3 g)
- Smoking: 2 cups (about 60 g) apple or hickory wood chips, soaked 30 minutes
- Finish glaze (optional): 2 tbsp (30 ml) maple syrup or sorghum
- Finish: 1 tbsp (15 ml) neutral oil for searing (approx. 14 g)

Instructions

1. Make the brine: In a pot, combine 8 cups (1.9 L) water, 1/2 cup (120 g) kosher salt, 1/2 cup (100 g) brown sugar, 1/4 cup (60 ml) apple cider vinegar, smashed garlic, bay leaves, and peppercorns. Heat just until salt and sugar dissolve, then cool completely and refrigerate.
2. Brine the chops: Submerge the 4 pork chops, approx. 8 oz (225 g) each, in the cooled brine, cover, and refrigerate 4–6 hours. Remove chops from brine, pat dry, and let sit at room temperature 30 minutes before smoking.
3. Apply the rub: Mix brown sugar, paprika, salt, black pepper, cayenne, mustard powder, and garlic powder. Coat each chop evenly with the dry rub, pressing to adhere.
4. Prepare smoker/grill: Preheat smoker to 225°F (107°C). If using a charcoal grill, set for indirect heat and add soaked apple or hickory chips to the coals or in a smoker box.
5. Smoke low and slow: Place chops on the smoker grates and smoke at 225°F (107°C) until internal temperature reaches 130–135°F (54–57°C), about 45–60 minutes depending on thickness.
6. Finish for crust: Increase heat to 400°F (205°C) or transfer chops to a hot cast-iron skillet with 1 tbsp (15 ml) oil. Sear 1–2 minutes per side to develop a crust; brush with 2 tbsp (30 ml) maple syrup if using, and cook to a final internal temperature of 145°F (63°C).
7. Rest and serve: Remove chops and rest 5–10 minutes before serving so juices redistribute. Serve with pan juices or an Appalachian-style apple chutney if desired.