Ingredients
4
4 servings
- •4 (1/2 inch thick) bone-in pork chops
- •4 teaspoons extra-virgin olive oil, divided
- •4 teaspoons dry rub seasoning blend, divided
- •1 sheet aluminum foil
Instructions
- Preheat an electric smoker n to 225 degrees F (110 degrees C). Add water and smoking chips according to manufacturer's instructions.
- Pat each chop dry with paper towels, then brush 1/2 teaspoon olive oil over both sides of each chop. Sprinkle dry rub over both sides and rub over the surface of each chop.
- When wisps of smoke are seen from the smoker, place chops directly on the smoker racks. Close the door and smoke for 45 minutes to 1 hour. An instant-read thermometer inserted into the center, near the bone, should read at least 145 degrees F (63 degrees C).
- Remove from the smoker and let rest, tented with foil, for 10 minutes.
Nutritional Facts
Per 4 servings
- Calories: 161
- Carbohydrate: 1g
- Fat: 10g
- Protein: 16g
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