Pork chops between 1 and 2 inches thick should be smoked for approximately two hours. Smoking length varies depending on the thickness of the chops and how lean the meat is.
Pork chops are safe to eat once they reach 145 degrees Fahrenheit. For well-done chops, leave them smoking until they reach 150 F. This allows them a little more time to absorb smoke and flavor. If the chops are lean, they should be pulled from the grill as soon as they reach 145 F to prevent them from drying out. To ensure the correct temperature, have a thermometer on hand. Digital thermometers usually give a more accurate reading.