I just found this thread and saw it was unanswered. It is more than a week old.
Chops are fine but I prefer to use a whole loin. Easier to control the internal temp. But this will work with chops too.
For the sauce, you can use just about any type preserves or Jelly.
Salt n' Pepper Smoked Pork Loin or Tenderloin with Apricot-Pineapple Reduction Sauce
Ingredients
1 3.0-3.5 lb pork loin or 2 pork tenderloins
maple syrup
kosher salt
black pepper
1 jar Apricot-pineapple preserves
1 cups Apple wine or white wine
Directions
1. Pre-heat smoker for a short smoke (4 hours or less) with charcoal and any fruit wood or combinations of fruit woods. If pressed for time, plan on smoking 275-300°F. If possible, smoke at 225-235°F to prevent the outer layer from drying out.
2. While the smoker is preheating, keep your meat probes in the smoker so it will heat up with the smoker. That way you insert a hot probe in the meat avoiding contamination.
3. Prep the meat. Wash and pat dry the pork loin.
4. Rub with the maple syrup.
5. Sprinkle with kosher salt and pepper, top, bottom, and all sides.
6. When the smoke turns blue load the smoker and insert the meat probes. Monitor for an internal temp of 145°F. For pork loins it will be about 2 hours at the higher chamber temp, 3-4 hours at the lower temp. About half that time for the pork tenderloins.
7. Once reaching the internal temperature, remove from the smoker, cover with foil and towels, then let rest for 30 minutes to an hour.
Sauce Directions
1. While the pork is resting put the contents of the jar of preserves in a sauce pan. Add the wine. Cook over low heat until the sauce has blended well and reduced to the desired thickness.
2. Spoon over the sliced pork when served.