Direct, indirect, or a combination of both; as long as you don't dry them out they will always be great... Pork chops are great smoked or even just grilled. Keep in mind that once you reach your target IT, they will climb a couple degrees after you take them off the grill/smoker. I prefer 145° but my wife won't eat pink, so she gets 155° and she is happy.
My favorite is to buy a bone-in pork loin and make Kassler Rippchen (German Smoked Pork Chops). If you don't have access to a bone saw, then you can use a boneless pork loin instead. Brine (with cure) for 2 to 4 days and then cold smoke for 12 hours. The traditional smoking wood is beech, but not readily available here, so I use a mixture alder and maple. The idea is not to cook at this point, but rather to to impart a light smoke flavor. Wrap and refrigerate the loin for two days, then cut into 1" chops. You can also roast the whole loin, but I prefer the chops.
I do a couple loins at a time and I vac-seal and freeze several meals from them for future use. The chops can be grilled or even pan fried in winter and have awesome smoke flavor.
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