Easy Smoked Pork Chops

Preheat an electric smoker n to 225 degrees F (110 degrees C). Add water and smoking chips according to manufacturer's instructions.

Pat each chop dry with paper towels then brush 1/2 teaspoon olive oil over both sides of each chop. Sprinkle dry rub over both sides and rub over the surface of each chop.

When wisps of smoke are seen from the smoker place chops directly on the smoker racks. Close the door and smoke for 45 minutes to 1 hour. An instant-read thermometer inserted into the center near the bone should read at least 145 degrees F (63 degrees C).

Remove from the smoker and let rest tented with foil for 10 minutes.