I have a Traeger smoker and 2 times now I have tried smoking pork chops and both time they have been rubbery. They were fairly thin.
What is a recommended meat temp for doneness?
You probablly need some direct heat/fire to char the outsides and give them a hardiness. I would do a reverse sear where you smoke the pork chop till about 110-120 internal temp and then throw on a hot grill to sear and finish both sides.