Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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How to Smoke Pork Chops on a Pellet Grill

See how a pellet smoker can turn you into a pork chop champ.

Let's get grilling


In a saucepan, combine 1 cup water with bay leaves, peppercorns, ginger and garlic cloves. Bring to a boil and stir until all salt is dissolved. Allow to cool. Add ice and ginger ale. Place pork chops in brine and allow the meat to soak in the solution for 6-24 hours, refrigerated.


Remove the pork chops, and discard the brine. Then rinse the chops in cold water and pat dry. Slather both sides of the porch chops with oil and then season both sides with pork seasoning. Place the seasoned chops on a plate in the refrigerator, uncovered. Preheat your pellet grill to 225°F.


Place a temperature probe into the thickest part of your boneless pork chop, and set the pork chop on your pellet grill. Smoke until the meat reaches an internal temperature of 100°F (about 45 minutes).


Increase the heat on your pellet grill to 425°F and cook the pork chops until they reach an internal temperature of 140°F. Continue to cook the ribs until they reach an internal temperature of 195°F. The meat should pull back significantly from the bone. It should also look absolutely delicious.


Remove the pork chops and allow them to rest on a plate, covered tightly with foil for 10 minutes or until the meat reaches an internal carryover temperature of 145°F. Serve immediately. Allow the meat to rest for 30-45 minutes. Then serve up and eat up, no sauce necessary.

Cooking for 2 people


  • 8-oz. boneless pork chops
  • pork seasoning or rub
    2 tbsp.
  • oil
    1 tbsp.

Basic pork chop brine

  • kosher salt
    .25 cup
  • water
    4 cup

Optional enhanced pork chop brine

  • kosher salt
    .25 cup
  • cold water
    2 cup
  • ice
    1 cup
  • ginger ale
    12 oz.
  • peeled fresh ginger chopped
    .25 cup
  • bay leaves
  • peppercorns
    1 tbsp.
  • garlic, peeled
    4 cloves

For safe meat preparation, reference the USDA website.

Our Reviews

3 /5
2 Reviews
Rated 2 out of 5 by from Step 4&5 have typos Steps 4 and 5 include instructions for ribs. I didn't try the marinade.
Date published: 2022-05-29
Rated 4 out of 5 by from Great Chops, Bad Recipe These are wonderful chops, juicy and tender. I added a little bite of heat with the rub (red pepper flakes). But the recipe is confusing as steps 4 & 5 reference a different cut of meat..
Date published: 2022-02-24
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