This is a recipe from our recipe book: Wedding week at The Lark Inn.  For those of you not familiar with this recipe book, it is something we put together after our daughter’s wedding.  The wedding was a destination event so, as all the guests arrived during the week prior to the wedding, we were cooking for an increasing number of guests.  We reached the peak at the Dinner the night before the wedding and the brunch the morning of . . . about 100 guests.  This recipe is for apple smoked pork chops my husband Pat made for our Monday night group of about 15 friends and relatives.  In the next few days, I will be sharing more recipes from that day.  Save them and put them together for an outstanding dinner party!


Shopping List:

2 Packages of 10 Center Cut Pork Chops (make sure they are about 1/2″ thick.

Fred’s Rub

Servings: 15

Season the pork chops heavily on one side with “Fred’s Rub”*

Cover and put the seasoned chops in the fridge for at least 2 hours.


Start smoker with apple wood in the smoke chamber and crank the heat up to high.  On our Treagor electric smoker, that is about 425 to 450°.

Once smoker has reached at least 425° put the chops on the grate, seasoned side down.

Cook for about five minutes and turn.

Continue to cook until temperature in the middle of the chop is 145° and remove and cover in foil.

Let stand for at least 10 Minutes before serving.


Alternate cooking method:

Because of the small size of my smoker and the large number of guests for dinner I also fired up my gas grill on high.

I put half of the pork chops on the smoker, seasoned side down and the other half on the grill, seasoned side down.

I cooked them for about five minutes, turned them and cooked them for another 5 minutes or so.

Then, I switched; moved the chops from the smoker on to the grill and those from the grill on to the smoker.


Tip:  You might want to use a tray to put one of the groups of chops on to make room for the other set of chops . . . otherwise you could become trapped in a terminal do-loop of making room on the grill for the smoked chops . . . but there isn’t room  . . . I better move them . . . but there isn’t room . . . so I better move them . . . we don’t want to have to send someone over to rescue you.  If you think this may be a problem . . . you should probably not cook pork chops alone!  This could be especially dangerous if alcohol is involved.


Once you have finally navigated the switching process, cook them for another 5 or so minutes on each side until the internal temp reaches 145°.

Remove, cover with foil and let stand for at least 10 minutes before serving.

I hope you enjoyed this recipe.  As I said before, save these “Wedding at The Lark Inn” recipes and put them together for a great meal for whatever occasion.


Thank you for reading!


Visit my web site for videos, menus and a schedule for upcoming cooking classes at The Lark Inn.



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