Preheat the grill to 250 degrees on indirect heat. For a gas grill, turn off the center burners. For a Big Green Egg, add the plate setter.
Add a handful of Cherry wood chips to the coals or a smoker box. You only want a slight smoke. Large amounts of smoke will quickly overpower the meat.
Apply your favorite rub to the pork chop. I used a Memphis rub from Burnt Sacrifice.
Add the pork chops to the grill and let it smoke for approximately 60 minutes or until the internal temperature reaches 160 degrees. I am still old school about the internal temperatures, but it can be safely removed at 145 degrees.
Remove it from the grill and let it rest for 10 minutes before serving.
You only need a little bit of smoke to add that flavor to these pork chops. If you find that your grill is producing a large, billowing smoke, move the chips to the side of the heat source to reduce it. You might run the risk of overpowering the flavor of the meat and BBQ rub.Use a mild fruit wood, like cherry or apple, to complement the pork.