I'm sure more people will be a long to help you with approximate cooking times for a smoker, but I wouldn't imagine a 3/4 inch chop would take very long. Maybe an hour?
Did you know that as long as youknow the pig, where it came from and good fresh conditions a lot of people actually have chops done medium-rare. Not that I ever would do that because it is beat into your head as a child that any undercooked pork will make you sick, but a lot of the raw pork making people sick came before the days when there were health regulations in place. Fancy pants places in NYC will sometimes serve them that way, but like I said-it must be a clean pig freshly cut.
Sort of like fish, some people will only order a salmon filet medium-rare.
Just always make sure not to hang out in the danger zone between 41-140, though some argue it is 40-141 but hey, 1 degree...
Sorry I couldn't really help much, hope I was at least a little informative to someone today.