Smoked Honey-Glazed Pork Chops
These Smoked Honey-Glazed Pork Chops cook in two stages on the pellet grill. First they get smoked and then finished over high heat with a sweet-and-spicy honey glaze spiked with chili powder and apple cider vinegar.
Smoked Honey-Glazed Pork Chops
Back in the day, we spent a couple of years in Michigan, downriver from Detroit, where I worked at this restaurant called Big Bear Lodge. They had this huge smoked & glazed pork chop there that we just couldn't get over, so I wanted to make a version for all of you here and save you the trip. Unless you live in the area, then definitely go and check them out.
This recipe takes a little more time than my Traeger Smoked Pork Chops, which use a chili garlic rub and skip the glaze entirely, but it is worth every minute. If you want something more low-key, start there. If you want sweet, sticky, and a little spicy, keep reading.
Why You'll Love This Recipe
- Real Smoke Flavor - The chops smoke low for an hour and a half before they ever see high heat, so the smoke has time to actually do its job.
- Sticky, Caramelized Glaze - Basting the glaze on in layers while on the hot grill lets the honey glaze reduce and cling instead of running off.
- Simple Pantry Rub - Salt, onion powder, garlic powder, black pepper, and chili powder. Nothing you have to hunt down.
- Sweet Heat You Can Control - New Mexico chili powder has a mild, earthy flavor, and the heat is easy to turn up if you want to be a little extra.
- Great For A Weekend Cook - The smoke time gives you a built-in window to get sides ready before the final sear.
Try with Boursin Mashed Potatoes!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Pork Chops - 1-inch thick, bone-in or boneless; both work here. Thicker chops hold up better through the smoke-then-sear combo, though.
- Salt - Used in both the rub and the glaze to season all the way through.
- Onion Powder - Part of my standard seasoning mixture. I like Spiceology's Onion Powder best!
- Garlic Powder - This one is my favorite. Also from Spiceology.
- Black Pepper - Freshly ground is best!
- New Mexico Chili Powder - Mild, earthy chile flavor used in both the rub and the glaze. Here's Spiceology's version, which is what I use. (Noticing a trend?) Ancho chili powder is the closest substitute if you can't find it.
- Honey - The base of the glaze. It thickens and caramelizes as it simmers and cooks onto the chops.
- Apple Cider Vinegar - Cuts through the honey's sweetness so the glaze doesn't taste flat.
Have some Grilled Glazed Carrots!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Mix the Rub - Combine the salt, onion powder, garlic powder, black pepper, and chili powder in a small bowl.
- Season the Chops - Coat both sides of the pork chops with the rub.
- Smoke Low - Preheat your smoker to 165-170°F and smoke the chops for 1 ½ hours. Fruit woods like apple or cherry pair well with the honey glaze if you want to match your pellets to the flavor.
- Build the Glaze - While your grill comes up to 450°F, whisk together the honey, apple cider vinegar, chili powder, and salt in a small saucepan. Bring to a simmer over medium heat and cook for 2 minutes, then remove from the heat.
- Sear and Glaze - Return the chops to the grill. Brush with glaze, close the lid, and cook for 3 minutes. Flip, brush glaze on the other side, and repeat until the chops have been glazed at least 3 times and reach an internal temperature of at least 145°F.
- Serve - Pull the chops from the grill and serve.
Try with my Greek Salad!
Recipe FAQ
New Mexico chili powder is mild and earthy rather than fiery, so this recipe has a gentle warmth more than a big punch of heat. If you want more of a kick, add extra chili powder to the rub and glaze, or stir a pinch of cayenne into the glaze.
Both work. Bone-in chops tend to hold onto moisture a little better through the smoke, but boneless chops smoke and sear just as well.
Use an instant-read thermometer and pull the chops once they hit at least 145°F, the USDA-recommended safe minimum for pork. The temperature will climb a couple of degrees as they rest, so a short 3-5 minute rest before serving is a good idea, even though it's not required.
Ancho chili powder is the closest match in flavor and heat. A standard grocery store chili powder blend will work in a pinch too, though it usually includes cumin and other spices that will shift the flavor a bit.
Yes. Make it up to a few days ahead and store it covered in the fridge. Warm it back up on the stove before brushing it onto the chops.
Store leftover chops in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet over low heat or in a 300°F oven so the glaze doesn't scorch.
Serving Suggestions
- Coleslaw Recipe with Vinegar
- Traeger Smoked Mac and Cheese
- Cornbread Muffins
- Grilled Mexican Street Corn
More Pork Recipes
Smoked Honey-Glazed Pork Chops
These smoked pork chops get a two-stage cook, low smoke first, then a hot sear with a sticky honey chili glaze brushed on in layers.
Ingredients
Rub
- 2 pounds pork chops, 1-inch thick, bone-in or boneless
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon New Mexico chili powder
Glaze
- 1 cup honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon New Mexico chili powder
- ¼ teaspoon salt
Instructions
- Preheat your smoker to 165-170°F.
- Mix the salt, onion powder, garlic powder, black pepper, and chili powder together.
- Coat both sides of the pork chops with the rub.
- Place the pork chops on the smoker and let them smoke for 1 ½ hours.
- Pull the chops and turn the heat up to 450°F on your grill.
- While your grill is heating up, mix all the ingredients for the glaze together and put them into a small saucepan.
- Heat the glaze over medium heat on the stovetop until it is simmering.
- Let the glaze simmer for 2 minutes, then remove from the heat.
- Place the chops back onto the heated grill and brush a coat of glaze on top.
- Close the lid and let cook for 3 minutes.
- Open the grill, flip the chops, and brush glaze on the other side.
- Repeat the process 2 more times, until the chops have been brushed with glaze at least 3 times and reach an internal temperature of at least 145°F.
- Pull the chops from the grill and serve.
Notes
Nutrition Information:
Yield: 4 Serving Size: 1 Amounts Per Serving: Calories: 676Total Fat: 25gSaturated Fat: 8gUnsaturated Fat: 17gCholesterol: 188mgSodium: 600mgCarbohydrates: 54gFiber: 1gSugar: 52gProtein: 59gNutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
