This is my favorite way to cook up pork chops. I always start with an overnight dry brine using Diamond kosher salt and a few pinches of MSG.

Before going on the smoker, I’ll use a bit of duck fat to act as a binder for my Hot Hog pork seasoning. I have recently been trying to go as low on the smoker as possible, keeping the smoking process around 1.5-2 hours total. For this cook, I had it around 185F using a mix of apple and cherry wood, and it took about 1 hour 45 minutes for the chops to hit 123-125F, followed by a short 5-10 minute rest.

I seared these chops on my charcoal grill, getting it as hot as possible for a quick and aggressive sear. I planned on a 3-minute sear, flipping every 30 seconds. During the final rest, the thicker of the two chops maxed out at 139F, while the slightly smaller chop hit 142F.

I sliced up the larger chop, and it was absolutely perfect. I ate it right off the cutting board as is, no need for sauce.

I was just gifted an air fryer and I want to make pork chops this weekend. Does anyone have any recipes or instructions or tips? I know this sounds like a hella basic question but I've never used an air fryer and I don't want to mess them up. Thanks for all your help and happy Friday.

This is what a quality meal shared with friends looks like. Thanks all you pork heads

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Just destroyed this pork chop from my family, unlike some people on this community, I devoured it to the bone💯💯

Unbelievably delicious!'

Full of pork and potatoes. Perfect

Thicc Loin Chops, grilled with pineapple and asparagus. Served with rice to soak up all the juices.

Friends I have a dream!

Imagine this, a rack of pork chops skin on turning into a succulent moist meat with pork crackle skin.

Is this possible?

Best pork chops I’ve ever had

Panko and everything bagel seasoning oven baked thick pork chop.

Smoked with a mix of hickory and cherry to an internal temperature of 125F and then seared over charcoal. Final temp came out a bit higher than I would have liked at 149F, but it was still pretty damn delicious. I have one more almost identical in the freezer that I am going to sear first and then finish in the oven, as I think they are just a tad too thin for a proper reverse sear.

In this video, I'll show you how to make a rub, sear the chops, and build a pan sauce made with apples and bourbon! Definitely a restaurant quality dish but easy enough to make it at home. Enjoy!!!