Smoked Pork Chops | How to cook the perfect pork chop

This is a go-to recipe if you’re wondering how to make the best pork chops.
Are you in the mood for a delicious smoky, tender, and juicy meal that's packed with protein, but don't have the whole day to cook it? Then you need to try these smoked boneless pork chops with a root beer glaze. The recipe is easy to follow and turns in a mouth-watering and satisfying meal that's perfect for busy weeknights.
I prepared these pork chops on the smoker using my Traeger Ironwood 885 pellet smoker. To enhance the flavor, I used the super smoke function that can be set anywhere between 180º and 225º. Afterwards, I turned up the heat to lock in the flavor, but the versatility of this smoker allows for temps as high as 500º. Believe me when I say this smoker will take your backyard pitmaster skills to a new level.
Ingredients:
• 1 ½ to 2 inch thick cut boneless pork chops
• Smoked Q Rock’s Bourbon Brisket Rub
• JDQ Sweet Rub
Root Beer Glaze
• 1 Cup Root Beer
• ½ Cup Brown Sugar
• ½ Cup Ketchup
• 2 tablespoon Rock’s Bourbon BBQ Sauce
• 1 teaspoon Yellow Mustard
Steps:
1. Using my Traeger Ironwood 885, I set the temperature to 225º and turned on the Super Smoke function.
2. Layering on the spices, I start with Smoked Q Rock’s Bourbon Brisket Rub. Then I layer on a heavy dose of JDQ Sweet Rub, then allow the seasoning to “sweat in” while the smoker comes to temp.
3. For the first 10 minutes of this recipe, I let these thick cut pork chops take on that smoky flavor by running at 225º with the Super Smoke function turned on
4. While the pork chops are on the smoker, I make the glaze by incorporating all the ingredients into a small sauce pan, bringing them to a boil, before reducing the heat to allow the mixture to tack up and reduce by about half.
5. After running on Super Smoke, I cranked up the smoker to 350º and grilled the pork chops for about another 25-35 minutes.
6. Once the internal temperature of the pork chops reached 135º I applied the glaze on both sides with a silicone brush, then grilled for another 10-15 minutes until the internal temperature reached 145º
7. After pulling them from the smoker, I let them rest for 10-15 minutes before removing the edge fat cap and slicing them into strips to serve.
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