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Bird's-eye view of two bone-in pork chops seasoned with paprika and black pepper, with a dark caramelized crust.

Traeger Smoked Pork Chops

Smoked pork chops with a brown sugar and spice rub, reverse seared on a Traeger grill for a juicy, flavorful finish.
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Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Chill Time 10 minutes
Total Time 2 hours
Course Main Course
Cuisine American
Servings 2 servings
Calories 300 kcal

Ingredients
  

  • 2 bone-in pork chops (roughly 1 inch thick)
  • 1 tsp sea salt reduce to 1/2 tsp if swapping with kosher or table salt
  • 1 tsp brown sugar
  • 1/2 tsp ground black pepper
  • 1/2 tsp paprika
  • 1/2 tsp ground mustard
  • 1/4 tsp garlic powder

Instructions
 

  • Preheat smoker to 225°F:

    Heat smoker to 225°F (105°C).

  • Mix dry rub ingredients:

    Mix the pork chop rub: in a small container, combine sea salt, brown sugar, ground pepper, paprika, ground mustard, and garlic powder until evenly blended.

  • Season pork chops evenly:

    Coat each pork chop thoroughly on both sides with the seasoning mix.

  • Smoke chops for 90 minutes:

    Place pork chops in the smoker and cook for 90 minutes. (For chops 1 inch or thicker; for thinner cuts, smoke around 60 minutes then proceed.)

  • Increase smoker to high heat:

    Take pork chops out of the smoker; raise temperature to high (approximately 450°F (230°C) / 232°C). Allow the smoker to come up to that heat, about 10-15 minutes.

  • Reverse sear each side:

    Reverse sear: once the smoker grill is hot, return the pork chops and sear each side quickly until the internal temperature hits at least 140°F (60°C).

  • Rest chops before serving:

    Pull pork chops from the smoker and let them rest for 10 minutes prior to serving. Carryover cooking will bring them to 145°F (65°C).
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