some good advice above so forgive me if I repeat some of it. I have made chops twice and one time it was just really awesome( I don't say that about much) the only smoked chop i had better was Perry's in Houston. the second time yuk! I didn't pay enough attention to time and temp. so watch with care.
i covered in brine for 12 hrs. the brine was basic salt water type. the recipe is something like 1 cup apple juice, tablespoon of whole peppercorns,3 bay leaves, tsp of rosemary.
I brine the saltwater solution to a boil. the cool down for about 15 min, then add in the rest of the stuff. coll pot by sticking it an ice bath, toss in pork chops to cooled brine, cover and store over night.
rinsed, pat dry and them put some pork rub on. very little.
i smoked at 225 with apple,cherry,some hickory.
spritzed with apple juice during smoke.
after that experience it is better to pull off sooner that later and just wrap in foil for a while. I stacked them 2 to a foil packet. when i did 4 the mass seamed to much and they keep cooking and became tough.
good luck and take pics along the way