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Cured and Smoked Pork Chops

Here is an easy way to add a new level of flavor to your Pork Chops, Curing them! It is very easy to do and you will be very happy with the results.

First mix together the Curing solution.

Pop's Brine

Mix the following ingredients with one gallon of water.

1/3-1 Cup of Kosher Salt

1 Cup White Sugar

1 cup Brown Sugar

1 Tablespoon Pink Curing Salt

1 Package Pickling Spice (Optional)

Mix the brine together and whisk until all sugar and salt particles are completely dissolved in the water. Immerse pork chops in the brine for 3-4 days in a non reactive container. For quicker results inject pork chops with cure solution.

After pork loin has been cured remove from solution. Rinse well with cold water. Dry pork chops off with paper towels, and allow to complete dry out by placing the pork chops in the refrigerator for at least an hour, or overnight.

Smoke pork chops at 225 degrees using Apple and Hickory wood for 2-3 Hours, or until internal temperature of pork chops reaches 145 degrees Fahrenheit. Enjoy!

If you want to watch me make this, step by step, simply watch the video below.


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