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Smoked pork chops, deep brown, on a platter.

Smoked Pork Chops (Reverse Sear Method)

Course: dinner, lunch
Cuisine: American
Keyword: pork chops, smoked pork chops
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Servings: 6 servings
Calories: 222kcal
Author: Victor
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  • 6 pork chops 1-inch thick, boneless, about 2 1/2 lbs
  • 1 Tbsp brown sugar
  • 4 cloves garlic pressed
  • 1 Tbsp Worcestershire sauce
  • 1 tsp dried marjoram heaping, finely ground, see note
  • 2 tsp kosher salt
  • 1 tsp black pepper finely ground, see note
  • 1 tsp dried coriander finely ground, see note


  • Rub the pork chops with Worcestershire sauce and let sit for about 15 minutes while you are starting your grill. Dry the meat with a paper towel, then evenly apply the salt, sugar, spices and the garlic.
  • Now, place the chops on preheated grill/smoker and smoke over indirect heat at about 200F-225F for about an hour to 1 ½ hours, until the internal temperature of the pork chops reaches 130F.
  • Move the pork chips over to direct heat and sear over high heat on both sides until the internal temperature reaches 145F.
  • Remove the chops from the grill/smoker, cover with foil and let rest for 5 minutes before serving.


I find that the easiest way to make finely ground spices is to put the salt, pepper, coriander and marjoram in mortar and pulverize them with a pestle. This is very easy to do and takes less than 20-30 seconds.


Calories: 222kcal | Carbohydrates: 4g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 869mg | Potassium: 531mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1.6mg | Calcium: 18mg | Iron: 1mg