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Easy and Delish Smoked Pork Chops Recipes

top smoked pork chops recipes
5 Best Smoked Tofu Vegan Recipes

If you don’t own an electric smoker, it is a perfect time to get one! It can make the most impressive and delicious meals to take your barbecue to a whole new level and have never been more affordable. Some people think that this unit is hard to maintain cooking temperature or long smoking times and it scares them away.

But we are here to tell you that you don’t need to be a professional chef to learn how to use it.

With a well-worth electric smoker, you will find that cooking is quicker than ever. Just place the food inside the unit and add the pellets to the box and let the appliance do the job for you and take care of smoking. To monitor the heat of your vegetables or meat, use a temperature probe.

Smoked pork chops are the perfect meal to serve up for those special days and occasions like Labor Day, Father’s Day, Memorial Day or Independence Day. Without spending a lot of money, you can feed a lot of people a high-quality meat and impress your guests. When you see how easy it is, you will want to prepare it all the time!

If you want to know more about smoked pork chops recipe, all you have to do is read on! But if you want some other pork recipe, we recommend you have a look at our 3-2-1 method for smoked pork ribs recipe.

How do you please meat-lovers and vegans with the same meal?
The answer is the smoked tofu. It has a great barbeque flavor and it's nutritious. It is all about the balance!
If you have a lot of friends and family who are vegetarian or vegan but love the magic of smoked dish, then try out some smoked tofu recipe.
If you want to know more all you have to do is read on.

 How to Make Smoked Pork Chops

1.Vegetable Stir Fry and Sweet Smoked Tofu
delicious pork chops

The Ingredients

  • Four bone-in pork loin chops, 510 – 566 g and two inches thickness

For the brine:

  • One-gallon water
  • Kosher salt, ½ cup
  • Granulated sugar, ½ cup
  • One tbsp. peppercorn

For the rub:

  • Brown sugar, ¼ cup
  • One tsp onion powder
  • One tbsp. chili powder
  • One tsp garlic powder
  • One tsp cumin
  • Two tsp kosher salt
  • One tsp paprika
  • ½ tsp ground black pepper
Two or three vegetable oil
Smoked tofu, 200 g
Two or three garlic cloves
Two teaspoon ginger roots, finely chopped
Baby corn, 100 g
Mushrooms, 150 g
Mange tout, 100 g
Carrots, 250 g
One green pepper, medium
To serve - rice or noodles


  1. It is best to start preparing it at least eight hours before you want to serve it. The first thing you need to do is brine the meat. You will need a large bowl and one-gallon water.
    Combine the ingredients for the brine in that bowl and easily start to pour in the water. Begin with two glasses of warm water so you can easily dissolve the sugar and salt. After you have done that, add more water until it reaches the one gallon. The brine solution needs to be cold so you can fully submerge the chops. After you cover it, put in the fridge and let it rest for about six to eight hours.
  2. Set the smoker temperature at 175 to 200 degrees F. Remove the meat from the brine and use a paper towel to pat dry it. After you have done that correctly, place it in the appliance. Use applewood, mesquite or hickory to smoke the meat for about an hour. After that, the meal can be reserved or cooked in the fridge for a couple of hours.
  3.  Use one tbsp. of the rub, apply it to both sides of the chop and cook it. Place it on the heat directly and grill it for about thirty minutes. Just before they are done, move it to the indirectly heated place. The temperature should be 14 degrees F. Before you serve it after you have removed it from the grill, leave it to rest for about five minutes.
  4.  At this point, the chop will be juicy and pink, but you shouldn’t worry about the color. If you have reached 140 degrees F temperature in the meat’s thickest part then we can say that it is safe for you to consume it. Or you can also cook at hundred and fifty degrees F, before removing from indirect heat, if you prefer a chop that is well grilled.
Slice the mushrooms thinly and the baby corn lengthwise. Peel and slice the carrots on the diagonal. Cut the pepper into strips and tofu into chunks. Use a jug, place the sauce ingredients and mix it well.
In a wok, pour the olive oil and heat over a high temperature. Add the crushed garlic, chopped ginger, and the tofu and stir until it starts to brown, for about one or two minutes. After that, put the pepper and carrots to the wok and fry for another two or three minutes.
The next thing is to add baby corn and mushrooms and cook until the second vegetable starts to brown, for a few minutes. The last thing to add is the mange tout and until the pods are bright green, stir it well for about one minute. Pour the sauce over and coat with vegetables.
When begins to bubble, stir for another minute or two, so you can be sure that everything is well combined and the vegetables are cooked properly. Serve it immediately with the rice or noodles, whatever you prefer.

1. Sauerkraut and Potatoes with Smoked Pork Chops

2.Smoked Tofu Paella
Smoked Pork Chops with Sauerkraut and Potatoes

The Ingredients

  • Two smoked pork chops
  • Mashed potatoes, 1 ½ cups
  • Three tbsp. Russian sweet mustard
  • Pepper and salt
  • One tbsp. butter
Pressed and cubed smoked tofu, one pack
Two tablespoons olive oil
Mushrooms, 150 g
Chopped broccoli, 50 g
Sliced red pepper, 100 g
Slice baby corn, 50 g
Finely diced, one medium onion
Two crushed garlic cloves
Finely chopped one red chili
White rice or paella, 275 g
Two teaspoons smoked paprika
Two tablespoon tomato puree
White wine, 200 ml
Vegetable stock, 900 ml
Chopped and peeled tomatoes, 150 g
Two tablespoons parsley, chopped
Freshly ground pepper and salt
One lemon to garnish


  1. Combine the kraut and potatoes. Use the half potato mixture/sauerkraut in a pie plate. Over it spread 1 ½ the mustard. Put the chops on it and spread over the remaining mustard.
  2. Use the rest of the sauerkraut to cover and season with pepper and salt. On the top place a bit of butter. After you have sealed it with foil, bake it for 45 minutes or one hour in an oven at the 350 degrees F. For the last fifteen minutes you can remove the foil, so that potatoes on the top get that brown color.
In a large saucepan, pre-heat one tablespoon olive oil and fry the tofu on both sides for a few minutes, and to reserve put to one side. Pour the remaining oil into the same pan and add baby corn, pepper, and mushroom. Cook until brown lightly and reserve to one side after removing from the pan.
In the pan put the onions and soften. Add the tomato puree, smoked paprika, rice, chili and the garlic and cook for about one minute. Add tomatoes, stock and wine, and until the rice is cook simmer the mixture. If it is necessary also add more liquid during cooking time.
Include parsley, vegetables and tofu and season with freshly ground black pepper and salt. You can use the lemon wedge to garnish.

2. Maple Baked Apples with Smoked Pork Chops

3. Gazpacho with Tofu Herb Spring Rolls
apple maple and smoked pork chops

The Ingredients

  • Four smoked pork chops, one inch thick
  • One diced Rome apple, large
  • Yellow raisins, ¼ cup
  • One tbsp. butter
  • Two sliced yellow onions, small
  • One tsp fresh thyme, chopped
  • ¼ tsp pepper
  • Two tbsp. maple syrup
  • Chicken broth, ½ cup
  • One tbsp. flour, all-purpose
Two toast slices
½ diced cucumber
Two red peppers
One finely chopped shallots, peeled
Three finely chopped and peeled garlic cloves
One zested lemon
One dash lemon juice
Smoked tofu, two packages
Eight rice pepper leaves
Rosemary leaves, one sprig
Finely chopped fresh thyme leaves, one sprig
Finely chopped basil leaves, two stalks


  1. Set the oven to the 375 degrees F. In a non-stick, large skillet, over medium-high heat, brown chops for three to five minutes. Turn the meat only once. After you have removed it from the skillet, put it in the dish that is 13 x 9 inches. Spread raisins and apple pieces along the sides and over the top.
  2. Add pepper, thyme, onions, and butter to the skillet and cook for about 15 minutes or until the onions are tender and browned. Remove it and place on a dish. You can arrange it around and over the chops. Mix flour, syrup and chicken broth, and place into the baking dish.
  3. The final step is to use the foil to cover the meal and bake until the sauce is bubbling, for about twenty-five to thirty minutes. If you want to prepare this meal without gluten, just use gluten-free all-purpose flour, gluten-free maple syrup, and gluten-free chicken broth.
Cut the crust off the toast to make a gazpacho, and use cold water to soak it in. The next step is to squeeze out the liquid.  Place the bread in the blender with the season, lemon juice, half the garlic, shallots, pepper, and cucumber. Mix it well for about minute or two.
With the rest of the garlic, mix the lemon zest and add a pinch of salt. Create eight smaller blocks out of tofu block cutting it horizontally and then half vertically. Pour the cold water into the bowl and then soak in it each piece of rice paper for about one minute. Spread the paper on a damp cloth after you have removed it from the liquid. On a piece of rice paper, put a slice of tofu and make sure that it is one ¼ inch distanced from the edge.
Dot garlic mixture and some of the lemon on top of the tofu. Sprinkle with pepper, salt and some of the herbs and then create a sealed parcel by folding the paper around it. In a frying pan, heat the oil and cook the tofu parcels for about four to five minutes, turning it occasionally. With the gazpacho on the side, serve the crispy parcels.

3. Pineapple and Smoked Pork Chops

pineapple and smoked pork chops

The Ingredients

  • Six smoked pork chops
  • Six pineapple slices, including juice
  • Brown sugar 1/3 cup
  • Two tbsp. brown mustard, spicy
  • One finely chopped sweet onion, medium
  • Four tbsp. butter
  • Two tbsp. unsalted butter
  • One or two crushed garlic cloves
  • Pepper and salt
Eight wheat tortillas and corn
To serve:


  1. Set the oven to 350 degrees F. Melt four tbsp. of butter over low – medium heat in a medium-sized skillet and add sugar into it. Keep stirring until dissolved and place into it the sweet onions. Don’t let the onions brown, mix it well and cook until they are tender.
  2. Include the pineapples with the juice, forming them in one layer. Leave them on a lower heat, for five to seven minutes to caramelize. After you have done this, remove them.
  3. Add water 1 ½ cups into a skillet and put pork chops in it after it starts to boil. Cook them for about five to six minutes, or until they no longer have the pink color. When they are done, remove them from heat and water.
  4. Over medium-high heat in another skillet that is large, melt two tbsp. unsalted butter. Then include garlic and continue to cook for another minute. Add to the mixture mustard stirring it well. Sprinkle salt and pepper to each side of chops and place them with the mustard and garlic. Be careful to cook them for five to seven minutes on each. While doing that, do not move them. After you have removed the chops from heat, leave them to rest for about two minutes.
  5. To an ungreased large baking dish transfer pork chops arranging them in one layer. On top of each meat, place one pineapple slice and spoon over them the onions. Bake them until they are done for about fifteen to twenty minutes. Enjoy your meal! 
In a large frying pan heat the oil and add the peppers and onions. Cook on a high temperature until starting to char and tender, for about eight minutes and season. The next is to add the coriander stems cook for one minute while stirring. Then cook for two minutes more after you have seasoned it until fragrant. Don’t forget to stir!
Tip in the sugar, tomatoes, beans and tofu. Cook until tofu is heated through and the sauce is dry, for five minutes. Following pack instructions, warm the tortillas. Squeeze of lime and add the coriander leaves. You should taste the sauce to decide whether you will need to season it more.
Use the virgin olive oil to drizzle over and serve with soured cream or yogurt, avocado, lime halves and the tortillas. Enjoy this delicious meal!

4. Okra and Corn with Smoked Pork Chops

5.Smoked Tofu with Puy Lentils
Smoked Pork Chops with Okra and Corn

The Ingredients

  • Four smoked pork chops, bone-in
  • Ground pepper, freshly
  • ¼ tsp. Cajun seasoning
  • One chopped onion, small
  • One tbsp. vegetable oil
  • Three shucked ears of corn cut off kernels
  • Thinly sliced okra, ¼ pound
  • One chopped tomato, large
  • One tbsp. honey
Finely diced smoked tofu, 100 g
½ teaspoon smoked paprika
Cooked Puy lentils, 25 g sachet
1 ½ tablespoon balsamic vinegar
One finely chopped red onion
One sliced red pepper, medium roasted, 85 g
Rocket or pea shoots, handful


  1. Use Cajun seasoning and pepper to sprinkle the pork chops. Over medium-high heat, place a large skillet and pour in the vegetable oil. Add the meat and cook about three minutes on each side, until they golden brown. After you have done that, place them on a plate.
  2. In the skillet put the onions and cook about five minutes, until softened. Add the okra and corn and cook for two minutes, or until it is tender and crisp. Include ¼ tsp. Cajun seasoning, the honey, three tbsp. water and the tomato. Cook all the ingredients for two to three minutes, until the tomato is softened.
  3. Take the chops, return them to the skillet and cover. The next thing you have to do is cook them two to five minutes. 
With three sprays of oil, spray a non-stick pan and add smoked paprika, tofu, and courgettes. To soften the courgettes cook for a couple of minutes and stir in the vinegar and allow to reduce and sizzle.
Into a large bowl, tip the pepper, onion, and lentils. To break the clumps of lentil gently toss it. Toss again after you have added the courgettes and the tofu. The best part of this meal is that it will last for two days if you place it in the refrigerator. Before you serve it scatter over the rocket or peas shoots, whatever you prefer.

The Conclusion

With the right electric smoker and our perfect recipes learn how to make incredible smoked pork chops and surprise your family and friends with these delicious meals. They are easy to prepare, and it won’t take you much time. These recipes are also an excellent choice for meat smoking beginners.

You will get a fantastic, juicy meat that is delicious! Pour yourself a cool drink, grab your cutlery and dig in. Bon appetite!

Smoking is an excellent way to add flavor to the tofu. You can marinate it before you smoke it or just pat a piece of it, place it in the good quality electric smoker and leave to cook for fifteen to thirty minutes. After that use some of these recipes to make a great meal for your family! Bon appetite!
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