• Brine and let it rest in the fridge overnight.
• Pre-smoke the smoker at 225 F.
• Use your choice of seasoning, I personally prefer the Immaculatebites Creole Seasoning. 
• Place the meat inside the smoker and start the cooking process.
• Baste the pork chops with your choice of sauce as it cooks in the smoker.
• You can take it out of the smoker once the meat's internal temperature reaches 145 F.
• Rest the meat before cutting.
• Serve and enjoy.

Using a Pellet Smoker

• You will simply need to place the meats in a rack indirect to the heat source. This will make sure that your meat will cook evenly without one side burning.
• Add a pan with half a cup of water to the smoking chamber to prevent it from drying out. This method also infuses the flavor of the wood chips in the turkey meat. (Personally, I think Hickory flavored wood is great for pork chops but feel free to mix and match.)
• Close the lid to trap the flavorful smoke and the heat.

Using a Charcoal Grill

• Place the hot charcoals on one extreme side of the grill.
• Add a tin catch just below the grill so you can catch any juices that drip off.
• Place the Pork Chop on the other side of the grill farthest from the coals and the water pan beside it.
• Close the lid to start the smoking process.

Using an Electric Smoker

• Pre-smoke the unit with the woodchips of your choice.
• Once it reaches the desired temperature, place the water pan inside the lowest space inside the unit.
• Place the Pork Chops in the racks and close the lid or door to start cooking it.