In a response to a request for "how" to do think pork chops, the following is one option.
With today's lean pork, it's very easy to cook them until they're dry. Brining gives you more flavor and a lot of help to keep from over-cooking until they dry out.
Brine:
1 cup kosher salt
8 tablespoons sugar
4 quarts water
Options: You can add other flavors into your brine if you don't want to use a rub. Just experiment.
Depending on the size of your porkchops, you made need to use 2 or 3, but put the pork chops in a zip lock and cover with your brine. Put in refrigerator. Let sit for 1 to 2 hours.
Take chops out of brine and dry.
Cover with a rub of your choice.
To smoke:
To do lean meats right, you must go on internal temp. There is not much margin for error, so a temp probe is help as you get close to finishing.
Time will completely depend on your thickness. At 225, some will be done in as little at 45 min, others will take two hours. The hard part is determining what temp you want to finish them at. It's not like the old days, don't cook all pork to 160. If you take them off, say 145, they will continue to cook until they're 150 or so. It's like steak, what finishing temp do you want?
Smokin'
Original Post
I coat my chops with a paste of mayo and CS Rib Rub. Never dry!