The MIND-BLOWING Flavor of Smoked Mexican Pork Chops!
I was inspired by a Facebook Reel with this recipe where they did it in the oven. I put a Mexican twist on the recipe and used the smoker. Absolutely amazing!
Things to know:
How do you cook smoked pork chops so they don’t dry out?
Place the chops into the smoker and allow to cook until internal temperature reaches 140ishF. This will take about 1-2 hours depending on thickness. Spritz the pork chops with the water/cider mixture every 20 minutes if you did not brine them first. Once at temperature, remove the pork chops and cover with foil to rest.
What to serve with Mexican pork chops?
Pair Mexican pork chops with classic sides like cilantro-lime rice, refried or black beans, and warm corn tortillas. Complement the flavors with fresh salsa, guacamole, or elote (Mexican street corn). For a complete meal, add calabacitas (squash and corn mix) or a simple tomato salad.
Why do my pork chops always come out tough?
First off, you are not watching enough of our Galley of the Sun videos. Pork chops are tough and dry primarily because they are overcooked, a common issue due to their leanness. Because pork is very lean, it dries out quickly if cooked beyond the ideal internal temperature, resulting in a tough texture. To keep them tender, cook to 135°F–140°F (57°C–60°C), choose thicker cuts (1+ inch), use bone-in, and let them rest.
Who owns Yoder Smokers?
Yoder Smokers is owned and founded by Don Cary. Based in Hutchinson, Kansas, the company manufactures high-end, competition-level barbecue pits and pellet grills. The brand is known for its heavy-duty, American-made products, often sold through All Things Barbecue.
Are Yoder Smokers worth the money?
Yes, Yoder smokers—particularly the YS640s—are considered worth the money for pit masters looking for a “Buy It For Life” (BIFL) product. They are praised for heavy-duty, American-made steel construction, superior heat retention, and the ability to both low-smoke and high-sear (up to 600F), often eliminating the need for a separate gas grill.
Ingredients
2 lbs thick cut pork loin chops
Your favorite brine (we used Sweetwater Spice Company’s Ancho & Chipotle)
Your favorite pork rub (we used Cattleman’s Grill 8 Second Ride)
1 large sweet onion, sliced thin
8 oz. Thinly sliced baby Bella mushrooms
1 t Red chili flakes (we used Flatiron Pepper Co’s Dark and Smoky)
8 oz shredded cheese (mozzarella is a good choice, but we used chipotle gouda)
1 T beef tallow
1. The night before, marinate your pork chops in your favorite brine overnight.
2. The day of, remove your pork chops from the brine, pat dry, then score in a crosshatch pattern about 1/2 way through the chop.
3. Season the chops with your favorite seasoning and set aside.
4. Preheat your smoker to 350F for indirect cooking.
5. In a skillet on medium high heat, melt the beef tallow, then add the onions and mushrooms, a pinch of salt and pepper and the Chile flakes. Sauté, stirring frequently until the mix is soft and the onions translucent (about 8 minutes).
6. Evenly divide the onions and mushrooms onto each pork chop. Top with the shredded cheese.
7. Chuck the chops into the smoker and smoke until the pork chops reach an internal temp of 140F (about 50 minutes). Remove the chops from the smoker, allow to rest loosely tented for at least 10 minutes, then serve and ENJOY!
Equipment used:
Yoder YS640S Smoker
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