Smoked pork chops using bone-in pork that is cooked low and slow over applewood chunks. Then we’ll top it off with peach glaze simmered in butter and bourbon. It’s loaded with sweet smokey pork goodness and a great weekend dinner idea!
If you’re a fan of pork chops, you’re going to love this smoked pork chops recipe. Low and slow bone-in pork topped with a peach glaze that is out of this world!
What type of cut to use for smoked pork chops?
When smoking pork chops there’s two ways you can purchase them. Traditionally they’re boneless, but if you can find them bone-in I would grab those.
Bone-in takes longer to cook
Since these are smoked pork chops, and not grilled pork chops, we want that pork to marinade in that clean applewood smoke for as long as possible. And since these are steak cuts rather than a roast, it will cook a lot quicker, so you want to slow that down as much as possible.
By using a bone-in pork chop the bone will take longer to come up to temp and slows down cooking time of the meat as well.
Not by a large amount, since these are steaks, but it’ll by you at least another 15-20 minutes of smoking time.
Bone-in is a pretty
It’s a superficial reason, I know.
But, when you’re able to present a beautiful T-Bone shaped pork chop on a plate with all that peach bourbon glaze over it, your bone-in pork chop is going to put a smile on a few faces
This is still out on debate, but some swear that bone in meat has more flavor. I can’t neither confirm nor deny such a claim as I’ve never really noticed, but at the same time I eat like a vacuum.
Some claim the collagen from the bone will seep into the meat as it breaks down, adding a more pronounced flavor to the meat. Others call this an old wives tail. You be the judge.
How to smoke pork chops
To give smoked pork chops its justice, I’m going to smoke them over hickory and apple wood on my Weber Smokey Mountain. We’re only looking for an internal temperature of 145F for medium doneness.
You can go up to 150-160 if medium doneness isn’t your thing.
If you’ve never cooked on a smoker, there is a learning curve. But it’s worth learning and si a craft all dads should have in their arsenel.
Manage The Fire
For a weber smokey mountain: add a few chunks of wood into the fire basket and followed by charcoal. Light a few coals in a chimney, then add to the basket to start the minion method of smoking and cover.
Let this come up to 225F, and let it run until the smoke comes out a whispy blue. ‘
For a kettle grill: I highly recommend a slow and sear, some wood chunks to the SnS basked then cover with charcoal. Fire up a couple coals and put it on on side of the basket to start the minion method.
Then adjust the grates to about a pencil width open until you’ve leveled off and reach a temperature of 225.
You can check out my barbacoa recipe with detailed steps on this method.
For a Pellet Smoker: Set the the temperature to 225F, crack open a beer. Smoked pork chops easy-mode and there is no shame in your game my friend!
Keep the temp low so there’s more time for your pork chops to soak in the smoky flavor, it’ll only take an hour or two.
How to make a peach bourbon glaze
And while these pork chops are smoking low and slow, let’s make a simple peach glaze reduced sown in some butter and bourbon. It will tie it all together makes such a fun meal to close out summer.
For my peach glaze I like to use:
- peach preserves
- canned peaches
- coarse grain mustard
- red chili flakes
Let the bourbon and butter cook down. Stir in the rest of the ingredients and place it on the smoker and let it simmer.
Then grab a mop, give your smoked pork chops a kiss of that glaze. While they’re smoking, dab it woth that mop get a nice tackiness on the end of the cook.
Now your smoked pork chops are ready to slice up and serve!
What I love most about bone-in pork chops is that they’re the equivalent of a beef Porterhouse. You get that lovely pork loin, plus you are treated with that tender, flavorful tenderloin that is just to die for.
They’re sweet and savory, with a kiss of hickory smoke. These smoked pork chops with peach glaze will make the perfect Sunday night dinner. Add a side of mashed potatoes, and grilled asparagus and you’re gold!
And maybe a biscuit to dip into the remaining peach glaze.
Smoked Pork Chops with Peach Glaze
- 2-4 bone-in pork chops
- 2 tsp kosher salt salt
- 3 tsp cracked black pepper
- 1 tsp granulated garlic
FOR THE PEACH GLAZE
- 6 oz peach preserves
- ½ cup canned peaches
- 2 tbsp butter
- ¼ cup coarse grain mustard
- ¼ tsp red chili flakes
- ¼ cup sriracha optional
- 1/8 cup bourbon
- Heat smoker to 225F using your favorite heat source.
- While the barbecue is coming up to temp, season bone-in pork chops with salt pepper and granulated garlic. When the smoker is ready, cook pork chops until 145-155F.
- While the pork chops are cooking, in a skillet melt butter, add bourbon and let cook down. Stir in peach preserves, canned peaches, coarse grain mustard and sriracha, bring it to a boil, then reduce to a simmer on low heat, let simmer for about 15-20 minutes.
- When the pork chops are about 15 minutes or so from coming off (about 120F) give a light coat with the peach glaze and let set. Once your pork chops read between 145-155F they’re ready to pull.
- Let rest for about 5 minutes, then top with some more peach glaze and serve!