Honey Garlic Smoked Pork Chops
Juicy bone-in pork chops with a sweet honey garlic glaze.
Jump to RecipeWhen I want a weeknight dinner that feels special but doesn't require hours of smoking, these honey garlic pork chops are my answer. The sweet and savory glaze creates a beautiful caramelized exterior while the smoke adds that depth of flavor that makes everything better. This is comfort food at its finest.
These chops are perfect for a nice family dinner any night of the week, but they're also elegant enough for a date night at home. I've served them at small dinner parties and they always get rave reviews. The presentation is beautiful with that glossy honey glaze, and they come together relatively quickly compared to longer BBQ cooks.
I love serving these with roasted vegetables - asparagus, Brussels sprouts, or green beans all work beautifully. A side of creamy mashed potatoes is essential for soaking up that incredible honey garlic sauce. For a lighter option, a crisp apple and walnut salad provides a nice contrast to the rich pork. Rice pilaf or buttered egg noodles are also excellent choices.
The honey garlic glaze is delicious as written, but feel free to customize it. Adding a splash of bourbon creates wonderful depth, while a bit of Dijon mustard adds a subtle tang. For some heat, mix in red pepper flakes or a touch of sriracha. You can also try different honey varieties for different flavor profiles.
The key to juicy pork chops is not overcooking them. With modern pork, 145°F internal temperature gives you perfectly safe, juicy meat. Brining beforehand is my secret weapon - it ensures the chops stay moist even if you slightly overshoot the target temperature.
Ingredients
Instructions
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1
Start by brining the pork chops. Dissolve 1/4 cup salt and 2 tablespoons sugar in 4 cups of cold water, submerge the chops, and refrigerate for 2 hours. This ensures juicy results.
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2
Remove the chops from the brine, pat them completely dry with paper towels, and let them sit at room temperature for 20 minutes.
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3
Season both sides of each chop with smoked paprika, salt, and pepper. For extra depth, add a light dusting of Killer Hogs BBQ Rub.
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4
In a small bowl, whisk together honey, minced garlic, soy sauce, and olive oil to make the glaze. Set aside.
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5
Set your smoker to 250°F with Bear Mountain Apple Pellets for a sweet, mild smoke that complements pork beautifully.
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6
Place the chops on the smoker and cook for about 45 minutes. At the halfway point, start brushing the honey garlic glaze onto the chops every 15 minutes using a silicone basting brush.
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7
The chops are done when the internal temperature reaches 145°F. Verify with an instant-read thermometer inserted into the thickest part, away from the bone.
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8
Rest the chops for 5 minutes, give them one final brush of glaze, and serve.