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Smoked and Smothered Pork Chops

Prep Time: 15 Min | Cook Time: 45 Min


  • 1
    2 Bone-In Center Cut Pork Chops-1 1/4 Inches Thick
  • 2
    1/2 Cup All Purpose Flour
  • 3
    1/4 Cup Canola or Corn Oil
  • 4
    1 Medium Yellow Onion Sliced Thinly
  • 5
    1 Green Bell Pepper Sliced Thinly
  • 6
    2 Large Garlic Cloves Smashed and Minced
  • 7
    4 Cups Chicken Stock (Keep It Warm On The Stove)
  • 8
    Big Moe Cason's Pork Rub or Your Favorite Seasoning For the Chops
  • 9
    Salt and Black Pepper to Taste
  • 10
    For Bring: 8 Cups of Water, 4 Cups Of Ice, Fresh Rosemary, Fresh Thyme, 1/4 Cup Kosher Salt, 1 Tbsp Sugar, 1 tbsp Whole Black Peppercorns, 2 Large Garlic Cloves

These Smoked and Smothered Pork Chops are delicious! This recipe is the perfect combination of savory and smoky flavors covered in a delicious gravy. This recipe is sure to impress your guests! 


  1. Bring the water to a boil and add the sugar and salt. Stir until the sugar and salt are dissolved.
  2. Remove from the heat. Add all the ice and stir. Add the peppercorns, garlic, and herbs.
  3. Once the brine is completely cooled, add the pork chops to the brine. You can use a different container as long as everything fits.
  4. Cover and store in the refrigerator for a minimum of 12 hours. Smoke the brined pork chops at 250 degrees until they reach an internal temperature of 130 degrees.
  5. While the chops are smoking, you can make your gravy.
  6. Start by heating the oil over medium low heat for 2 minutes. Add half of the flour to the oil and stir until smooth. Add the remaining flour gradually until you have a smooth paste(roux). Keep stirring the roux until it is a chocolate color. When your roux is dark brown, add the onion and bell pepper. Cook for four minutes.
  7. Add the garlic and stir for 30 seconds. Add half of the warm chicken stock. Stir until all lumps are gone.
  8. Gradually stir in the remaining stock and bring to a simmer.
  9. Add the smoked chops and simmer 35-45 minutes until fork tender.
  10. Add salt and pepper to taste.
  11. Enjoy!

Author: BKC Cooks
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