Smoked Bacon Wrapped Pork Chops: An Unforgettable Traeger & Electric Smoker Recipe

If you’re searching for a dinner that bursts with incredible flavor, requires minimal fuss, and needs absolutely no sauce, look no further! These bacon-wrapped smoked pork chops, cooked to perfection on a Traeger or electric smoker, are guaranteed to be a new family favorite. Get ready to elevate your weekend meal plans with this easy yet impressive recipe.

A person holds a wooden board displaying three bacon-wrapped smoked pork chops and four baked potatoes in front of a smoker grill. The text at the bottom reads Smoked Bacon Wrapped Chops.

Our journey into the world of smoking began with a move to a more rural area, where stocking up on quality meat year-round is a tradition. We recently embraced this lifestyle, purchasing an entire organic pig. This bounty of incredible pork inspired us to experiment, leading to the creation of this mouth-watering smoked bacon-wrapped pork chops recipe. It quickly became one of our most beloved electric smoker recipes, showcasing the unbeatable taste and tenderness that only slow smoking can achieve.

For years, my husband has been passionate about smoking, and with our smoker, he’s truly mastered the art of transforming ordinary cuts of meat into extraordinary culinary delights. The robust flavor imparted by the wood smoke is simply unmatched, creating dishes that are tender, juicy, and incredibly satisfying. While not every experiment turns out perfectly, these bacon-wrapped smoked pork chops, alongside our famous smoked baked potatoes, consistently hit it out of the park. You can recreate this magic with any brand of smoker you own, whether it’s a high-end Traeger or a reliable electric model.

Why Smoked Pork Chops Are a Game-Changer

Smoking pork chops elevates them from a simple weeknight meal to a gourmet experience. The slow cooking process, combined with the aromatic wood smoke, infuses the meat with a depth of flavor that’s impossible to achieve with grilling or baking alone. The bacon wrap adds an extra layer of richness, keeping the chops incredibly moist while crisping up beautifully on the outside. It’s a symphony of savory, smoky, and slightly sweet notes that will tantalize your taste buds.

Essential Ingredients for Perfect Smoked Pork Chops

To create these delectable smoked pork chops, you’ll need just a few high-quality ingredients. The beauty of this recipe lies in its simplicity, allowing the natural flavors to shine through:

Pork Chops: We typically smoke four thick-cut pork chops, which generously feed our family of five. Opt for bone-in chops for maximum flavor and moisture, as the bone helps insulate the meat during cooking.
Bacon: This is where the magic happens! We recommend using thick-cut bacon, about four slices per pork chop. The thicker bacon provides better coverage and renders more slowly, adding incredible moisture and a crispy exterior.
Signature Dry Rub Spices: The heart of this recipe is a perfectly balanced dry rub. You’ll find a detailed list of spices in the recipe card below, but it typically includes a blend of brown sugar for sweetness, salt for seasoning, and a medley of garlic powder, chili powder, and paprika for a smoky, savory depth.
Wood Chips or Pellets: For electric smokers, applewood chips are our go-to. They impart a mild, fruity smoke flavor that complements pork beautifully. For Traeger or pellet smokers, a blend like competition blend or apple pellets works wonderfully.
Potatoes (Optional, but Recommended): For a complete smoked meal, we highly recommend pairing these chops with our smoked baked potatoes. You can often cook them simultaneously in the smoker, making dinner prep a breeze.

Close-up of three bacon-wrapped smoked pork chops on a wooden board with potatoes in the background, ready to be served.

Mastering the Art of Smoked Bacon Wrapped Pork Chops

Follow these straightforward steps to achieve perfectly tender and flavorful smoked pork chops:

Prepare Your Dry Rub: In a small bowl, thoroughly mix all your chosen dry rub spices. You can opt for a simple savory blend or a sweet and savory pork chop dry rub, depending on your preference.
Season the Pork Chops: Generously massage the dry rub onto all surfaces of each pork chop. Don’t be shy – a good coating ensures maximum flavor penetration.
Wrap with Bacon: Take four slices of thick-cut bacon and wrap them horizontally around each pork chop. The bacon should completely encase the sides of the chop. While we often don’t find it necessary, you can secure the bacon with toothpicks if you’re concerned about it unraveling.
Prepare Side Dishes: If you’re making smoked baked potatoes, prepare them now so they can go into the smoker at the same time as the pork chops. This ensures both components of your meal are ready simultaneously.
Preheat Your Smoker: Get your smoker, whether it’s an electric model or a Traeger, up to a consistent temperature of 275 degrees Fahrenheit (135°C). Make sure to add your preferred wood chips or pellets – we love applewood for pork.
Smoke to Perfection: Place the seasoned and bacon-wrapped pork chops directly onto the smoker grates. Close the lid and let them smoke for approximately 1.5 hours.
Check for Doneness: The most crucial step is ensuring the pork chops reach an internal temperature of at least 145 degrees Fahrenheit (63°C). Timing can vary based on the thickness of your chops and bacon, so always rely on a meat thermometer.

How to Ensure Your Smoked Pork Chops Are Perfectly Cooked

Achieving the ideal doneness for pork chops is key to a juicy, tender result. Overcooked pork can quickly become dry and tough, so precision is important. Always use a reliable meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the pork chop, avoiding the bone. The USDA recommends a minimum internal temperature of 145 degrees Fahrenheit (63°C) for pork. Once this temperature is reached, remove the chops from the heat. For those without a thermometer, a visual check can offer a hint: slice into the thickest part of the chop. If the meat is opaque and the juices run clear, it’s likely done. However, for true perfection and food safety, a thermometer is indispensable.

Smoked pork chops served on a wooden cutting board with herbs.

If you’re as enthusiastic about using your smoker as we are, you’ll be thrilled to explore more smoker recipes that are incredibly popular and receive rave reviews!

Pork Chops on the Smoker: Beyond the Bacon Wrap

Our obsession with this versatile cut of meat doesn’t stop at bacon-wrapped wonders. If you’re looking for other ways to enjoy pork chops, consider these delicious alternatives. While not all are smoked, they offer fantastic variations for any day of the week:

Try an easy baked pork chops recipe for a quick oven-cooked meal.
Explore smoked pork steaks for a different cut that shines in the smoker.
For year-round smoking success, consult our comprehensive meat smoking chart, which details ideal temperatures and cooking times for various meats.
And don’t forget the importance of a good digital thermometer! If your smoker doesn’t have a built-in one, an external probe thermometer is an essential tool for perfectly cooked meat every time.

How long does it take to smoke pork chops in a smoker?

Smoking pork chops to the safe internal temperature of 145°F (63°C) typically takes approximately 90 minutes when cooked at 275°F (135°C). This duration can vary based on two main factors: the thickness of your pork chops and whether you add a bacon wrap. The extra layer of bacon, while adding incredible flavor and moisture, will slightly extend the cooking time. Always check with a meat thermometer to ensure accuracy.

Do pork chops get more tender the longer you cook them?

Unlike certain cuts of meat that benefit from long, slow cooking (like smoked pulled pork), pork chops do not become more tender the longer they cook. In fact, the opposite is true! Pork chops are quite lean and will dry out quickly if overcooked, leading to a tough, unappetizing texture. It’s crucial to cook them just until they reach the target internal temperature of 145°F (63°C) and then remove them promptly from the heat. The goal is a moist, juicy center with a beautifully crisped exterior.

What is the best wood for smoking pork chops?

For pork chops, mild to medium fruitwoods are generally recommended as they complement the pork without overpowering its natural flavors. Applewood is a classic choice, imparting a slightly sweet and fruity smoke that pairs exceptionally well with pork and bacon. Other excellent options include cherry wood for a sweeter, mild smoke with a beautiful reddish hue, or pecan for a rich, nutty flavor that’s slightly stronger than fruitwoods but still balanced.

Should I use bone-in or boneless pork chops for smoking?

While you can certainly smoke boneless pork chops, we highly recommend using bone-in chops for the best results. The bone acts as an insulator, helping to keep the meat moister and more flavorful during the smoking process. It also contributes to a richer overall taste. If you do opt for boneless chops, choose thicker cuts (at least 1.5 inches) and be extra vigilant with your meat thermometer, as they tend to cook faster and can dry out more easily.

After removing your perfectly smoked pork chops from the smoker, allow them to rest on a cutting board for at least 10-15 minutes before slicing. This crucial resting period allows the juices to redistribute throughout the meat, ensuring every bite is incredibly tender and succulent. If you’re looking to expand your smoked meal repertoire, consider trying our delightful smoked bread on the side for an extra layer of smoky goodness.

Smoking vs. Baking: Why We Choose the Smoker Every Time

While these bacon-wrapped pork chops could technically be baked in your oven at 350 degrees Fahrenheit until golden brown, we wholeheartedly advocate for the smoker. For true smoking enthusiasts, there’s no substitute for the authentic flavor that only a grill can provide. The rich, wood-fired aroma and the even, indirect heat of a smoker create a taste profile that simply can’t be replicated in a conventional oven.

Our easy smoker recipes are among our most popular for a reason – they deliver maximum flavor with minimal effort.
For an extra kick, consider smothering your chops with a touch of your favorite barbecue sauce just minutes before serving. This adds a beautiful glaze and an additional layer of tangy-sweet flavor, guaranteeing you’ll be hailed as the mealtime hero.

Beyond smoking, there are many fantastic ways to prepare pork chops. You can experiment with air fryer pork chops for a quick and crispy option, or master the best oven baked pork chops with dry rub for a classic approach. And when summer rolls around, grilled pork chops are always a fantastic choice. Don’t forget, air fryer bacon is also a wonderful standalone snack! Below, you’ll find the printable recipe for our dry pork rub and the full guide for these incredible smoked bacon-wrapped pork chops.

5 from 3 votes

Bacon Wrapped Smoked Pork Chops

By
Justine

If you’re ready for the ultimate dinner that has tons of flavor and NO sauce needed, you’ve got to make these smoked bacon wrapped pork chops tonight!

Prep:

15 mins

Cook:

1 hr 30 mins

Total:

1 hr 45 mins

Servings:
5

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Equipment

1 smoker (electric or pellet)
Meat thermometer

Ingredients

For the Pork Chops

4
thick-cut bone-in pork chops
16
slices
thick-cut bacon

For the Dry Rub

1/2
c
brown sugar
1
tbsp
salt, such as Real Salt
1
tbsp
garlic powder
1/2
tbsp
chili powder
1/2
tbsp
paprika

Instructions

In a medium bowl, combine all the dry rub spices thoroughly until well mixed.
Generously massage the prepared dry rub onto both sides of each pork chop, ensuring an even coating.
Carefully wrap 4 strips of thick-cut bacon around the circumference of each pork chop. You can use toothpicks to secure the bacon if desired, though often it adheres well during smoking.
Preheat your smoker to 275°F (135°C). Fill the wood chip container with your preferred wood (applewood is highly recommended for pork) or add pellets to your Traeger.
Place the bacon-wrapped pork chops on the top racks of your preheated smoker. Close the lid and smoke for approximately 90 minutes. Cooking time may vary slightly depending on the thickness of your chops and bacon; start checking the internal temperature after 70 minutes.
Once the pork chops reach an internal temperature of 145°F (63°C), remove them from the smoker. Allow them to rest on a counter for at least 10-15 minutes before slicing to keep the juices locked in for maximum tenderness.

Video

Nutrition

Serving:
4oz
,

Calories:
561kcal
,

Carbohydrates:
26g
,

Protein:
32g
,

Fat:
35g
,

Saturated Fat:
12g
,

Cholesterol:
118mg
,

Sodium:
1947mg
,

Potassium:
669mg
,

Fiber:
1g
,

Sugar:
21g
,

Vitamin A:
1170IU
,

Calcium:
43mg
,

Iron:
1.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course:
Entree, Main Course

Cuisine:
American

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