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Use an electric smoker to help prepare your pork chops, and it will free you up for other tasks! This recipe was created for four 1/2-inch-thick chops, but it is easily scaled up or down, according to the size of your family, or the size of your smoker.
Ingredients
- 4 (1/2 inch thick) bone-in pork chops
- 4 teaspoons extra-virgin olive oil, divided
- 4 teaspoons dry rub seasoning blend, divided
- 1 sheet aluminum foil
Directions
Step 1
Preheat an electric smoker n to 225 degrees F (110 degrees C). Add water and smoking chips according to manufacturer's instructions.
Step 2
Pat each chop dry with paper towels, then brush 1/2 teaspoon olive oil over both sides of each chop. Sprinkle dry rub over both sides and rub over the surface of each chop.
Step 3
When wisps of smoke are seen from the smoker, place chops directly on the smoker racks. Close the door and smoke for 45 minutes to 1 hour. An instant-read thermometer inserted into the center, near the bone, should read at least 145 degrees F (63 degrees C).
Step 4
Remove from the smoker and let rest, tented with foil, for 10 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 161 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat2g | 12% |
| Cholesterol41mg | 14% |
| Sodium495mg | 22% |
| Total Carbohydrate1g | 0% |
| Protein16g | |
| Calcium16mg | 1% |
| Iron0mg | 2% |
| Potassium211mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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