Choose bone-in or boneless pork chops, about 1 to 1.5 inches thick
Pat the pork chops dry
Season with salt, black pepper, and any dry rub you like
Let the chops rest at room temperature for 20 to 30 minutes
Preheat the smoker to 225°F to 250°F
Use wood such as apple, cherry, hickory, or pecan
Place the pork chops on the smoker grate
Smoke until the internal temperature reaches 140°F to 145°F
Check the temperature with a meat thermometer
Remove the chops from the smoker
Rest the chops for 5 to 10 minutes
Serve immediately