Choose bone-in or boneless pork chops, about 1 to 1.5 inches thick
Pat the pork chops dry
Season with salt, black pepper, garlic powder, paprika, and brown sugar, or use a dry rub
Let the chops rest in the seasoning for 30 minutes to 2 hours, or refrigerate overnight
Preheat the smoker to 225°F to 250°F
Use wood chips or pellets such as apple, cherry, hickory, or pecan
Place the pork chops on the smoker grates
Smoke until the internal temperature reaches 145°F
Check the temperature with a meat thermometer
Remove the pork chops from the smoker
Rest the pork chops for 5 to 10 minutes
Serve immediately