Preheat your smoker to 225°F (107°C).

In a small bowl, mix olive oil, smoked paprika, garlic powder, onion powder, black pepper, salt, and brown sugar.

Rub the spice mixture all over the pork chops, ensuring even coverage.

Allow the chops to marinate for at least 30 minutes at room temperature.

Soak wood chips in water for 30 minutes, then drain.

Place the wood chips in the smoker box or directly on the coals.

Arrange the pork chops on the smoker rack, spacing them apart.

Close the smoker lid and maintain a steady temperature.

Smoke the chops for about 1 hour or until they reach an internal temperature of 145°F (63°C).

Remove the chops and let them rest for 5-10 minutes before serving.