How to Cook Smoked Pork Chops (With Honey Mustard Glaze!)
These juicy and tender smoked pork chops are the perfect meaty Father's Day dinner and crowd-pleasing summer grilling recipe. The crave-worthy honey mustard glaze makes this easy-prep pork dinner a family favorite, and it's great for Memorial Day and 4th of July party food, too!
Equipment
- Meat thermometer
Ingredients
- 4 bone-in pork chops 1 ½-2 inches thick
- ¼ cup honey
- ¼ cup Dijon mustard
- 1 Tablespoon olive oil or vegetable oil
- 1 Tablespoon lemon juice
- 3 cloves garlic minced
- 1 ¼ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
Instructions
- In a small bowl, whisk together ¼ cup honey, ¼ cup Dijon mustard, 1 Tablespoon of oil, 1 Tablespoon lemon juice, 3 cloves minced garlic, 1 ¼ teaspoons kosher salt, and ⅛ teaspoon cayenne pepper. Reserve 2 tablespoons of this mixture in a separate container for a final glaze.
- Place your 4 bone-in pork chops in a large resealable bag or shallow dish. Pour the remaining marinade over the meat, ensuring every inch of the thick chops is coated. Seal and refrigerate for at least 4 hours, though overnight is best as the flavors deepen even more the next day!
- Remove the chops from the refrigerator 30 minutes to bring them up to room temperature before cooking. Preheat your smoker to 225°F. Use a mild wood like cherry wood, apple, or maple to complement the sweetness of the honey.
- Insert your digital meat thermometer probe into the thickest part of one chop, ensuring the tip is in the center of the meat and not touching the bone, as the bone will give an inaccurately high reading. Place the chops on the grill plates. Smoke until the thermometer reads 130°F to 135°F. Cooking time will vary, but for chops this thick, this usually takes 45 to 60 minutes.
- Remove the chops from the smoker and tent them loosely with foil. Crank your grill to its highest setting (450°F+) or heat a cast-iron skillet over high heat. Quick sear the chops for 60 to 90 seconds per side. Use an instant-read thermometer to check the temperature again; remove the chops the moment they hit an internal temperature of 145°F. The honey will caramelize and darken quickly into a deep mahogany crust.
- Transfer the chops to a platter and let them rest for 5 to 8 minutes. This allows the juices to redistribute so they don't run out when you cut in. Just before serving, brush the surface with the 2 tablespoons of reserved clean marinade that didn't touch the raw meat for a high-gloss "glisten."