First time smoking pork chops. Marinated them over night in lemon juice, Dijon mustard, italian season, garlic, and olive oil. Here they are: Next, I wrapped some bacon around them... Put them in the smoker with some cherry and hickory for about an hour or so at 230-245 with a dry drip pan on the rack below the chops. Set my Thermometer for an IT of 135 because I planned to crisp up the bacon in a pan, kind of a reverse pan sear. Here is a shot of the finished product,.. When I took them out of the smoker I put them right in the drip pan with the juices from cooking, sprinkled some blue cheese on top and covered it in foil. And finally the plated shot... They came out really tender and juicy. Almost seemed like the bacon took on most of the smoke but the combo of the moist seasoned chop and the bacon with the blue cheese was really good. Thankfully when I was going to pack a chop for lunch tomorrow I began picking at one of the chops , eventually eating the whole thing. It was here that I realized I forgot to put the pan juices on my first chop...brought it to a whole new level. Thanks for looking!