THICK CUT SMOKED PORK CHOPS RECIPES

Steps:

• Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper. (You can also bake pork chops in a baking dish, without parchment.)
• Pat pork chops dry with paper towels. Rub pork chops with the olive oil and place them on the prepared baking sheet.
• Combine the brown sugar, paprika, onion powder, dried thyme, salt and pepper in a small bowl. Stir to mix well.
• Rub the spice mixture over all sides of the pork chops.
• Bake pork chops in the preheated oven for 15 to 20 minutes for 1-inch thick boneless pork chops. The pork chops are done when the internal temperature measures 145° F on an instant read thermometer. (Thinner pork chops will cook faster, bone-in pork chops will take longer to cook. See notes.) Be careful not to overcook the pork chops or they may dry out.
• Let the pork chops rest for 5 minutes and then serve.

Steps:

• In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature., Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours., Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes., Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.