If you crave smoky, juicy pork chops finished with a tangy BBQ glaze, these Traeger smoked thin pork chops are an easy, flavor-packed choice. Ideal for weeknights or casual weekend meals, they come together quickly and deliver a delicious smoked taste.
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Why you’ll love it
- Fast and simple: Ready in under 30 minutes for busy weeknights.
- Smoky profile: A pellet grill like a Traeger adds a subtle, addictive smoke flavor.
- Easy rub from pantry staples: Sweet and savory spices create great crust and balance.
- Simple BBQ sauce: A three-ingredient sauce that’s sweet, tangy, and perfect on pork.
Ingredients for BBQ Traeger Smoked Thin Pork Chops
See the printable recipe card below for exact amounts.
- Thin-cut boneless pork chops, about ¼ inch thick.
- Olive oil or avocado oil to coat the chops.
- Homemade pork rub: brown sugar, paprika, onion powder, garlic powder, chili powder, dry mustard, kosher salt, and black pepper.
- 3-ingredient BBQ sauce: ketchup, brown sugar, and apple cider vinegar.
How to make Traeger smoked thin pork chops
Jump to the recipe card for measurements and the printable version.
Step 1
Prepare the grill and chops. Preheat your Traeger or other pellet grill to 375°F. Pat the pork chops dry with paper towels and brush both sides lightly with olive oil.
Step 2
Season the chops. Mix the rub ingredients — brown sugar, paprika, onion powder, garlic powder, chili powder, dry mustard, kosher salt, and black pepper — and press it onto both sides and the edges of each chop.
Step 3
Smoke the pork chops. Place the seasoned chops directly on the grates. Smoke for about 10 minutes per side, keeping an eye on them since thin chops cook quickly.
Step 4
Glaze with BBQ sauce. Whisk together ketchup, brown sugar, and apple cider vinegar until smooth. During the last 6 minutes of cooking, brush the chops with sauce, cook 3 minutes, flip, brush again, and cook 3 more minutes. Continue until the internal temperature reaches 145°F.
Step 5
Rest and serve. Remove chops from the grill, let them rest a few minutes, garnish with fresh herbs, and serve immediately.
Substitutions and variations
- Adjust heat: Increase or reduce chili powder, or add red pepper flakes or hot sauce to the BBQ sauce.
- Marinade option: Marinate chops before rubbing for even deeper flavor.
- Wood selection: Apple or cherry wood adds a sweet smoke; hickory or mesquite gives a stronger, bolder smoke.
- Watch thickness: Thinner chops cook faster; adjust time and rely on a thermometer rather than time alone.
Serving suggestions
- Sides: Classic pairings include grilled corn, coleslaw, or a crisp cucumber salad.
- Hearty additions: Twice-baked mashed potatoes, smoked corn in foil, or a bacon-ranch pasta salad complement the chops well.
Storing and reheating
- To store: Refrigerate leftovers in an airtight container for 3–4 days.
- To reheat: Warm in a 300°F oven until heated through for best texture, or microwave briefly if short on time.
Top tips
- Don’t overcook: Pull the chops at 145°F and allow a short rest so juices redistribute.
- Use a thermometer: A probe thermometer ensures accurate doneness for thin cuts.
- Any pellet grill works: You don’t need a Traeger brand specifically—any pellet smoker will produce great results.
Traeger smoked thin pork chops FAQs
Yes. Bone-in chops often take longer to reach temperature, so add a few extra minutes and monitor internal temp.
Yes. Store it in the refrigerator for up to one week.
Try cumin, cayenne, smoked paprika, or a pinch of ground ginger to change the flavor profile.
More pork recipes to try
- Smoked pork chops on a pellet grill
- Smoked apple-glazed pork chops
- Smoked pork butt burnt ends
- Smoked pork tenderloin on a pellet grill
- Air fryer thin pork chops
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Printable recipe
Traeger Smoked Thin Pork Chops
10
26
36
Ingredients
- 6 thin-cut pork chops about ¼-inch thick
- 2 tablespoons olive oil
Homemade Pork Rub:
- 2 teaspoons brown sugar
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon dry mustard powder
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
3-Ingredient BBQ Sauce:
- ½ cup ketchup
- ¼ cup brown sugar
- 1 tablespoon apple cider vinegar
Instructions
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Preheat your pellet grill to 375℉.
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Pat pork chops dry and brush both sides with olive oil.
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Mix the rub and press it onto both sides and edges of the chops.
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Place chops on the grill and smoke for about 20 minutes total, flipping once halfway through (about 10 minutes per side).
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While they cook, whisk together ketchup, brown sugar, and apple cider vinegar until smooth.
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During the last 6 minutes, brush the chops with sauce, cook 3 minutes, flip, brush, and cook 3 more minutes. Continue until internal temperature reaches 145℉.
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Remove from the grill, let rest a few minutes, then serve and enjoy.
Notes
- Do not overcook: Remove chops at 145°F and allow a short rest for best juiciness.
- Thermometer recommended: Use an instant-read thermometer to avoid overcooking thin cuts.
- Any pellet grill works: Brand-specific grills are not required—any pellet smoker will give great results.
Nutrition
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Carbohydrates: 16g
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Protein: 29g
Nutrition information is an estimate and not guaranteed.
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