By Traeger Kitchen
Serve these tender citrus brined grilled pork chops to secure your spot as the King of BBQ.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.1 Cup | salt |
1 Cup | brown sugar |
2 Gallon | cold water |
2 | oranges, quartered |
2 | lemons, quartered |
6 Sprig | rosemary |
5 | bone-in pork chops |
2 Stick | butter, softened |
1 Clove | garlic, pressed or minced |
4 Sprig | fresh thyme leaves |
1 Teaspoon | freshly ground black pepper |
1
Brine: To make the brining solution, dissolve salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add all ingredients including in the brine and mix. Brine for 24 hours.
2
Rinse the pork chops under cold running water. Pat dry with paper towels.
3
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Make sure drip tray is empty.
4
Set the temperature to High and preheat, with lid closed (about 10-15 minutes). You want the grill grates really hot, so do not open the grill during this period of time.
5
Mix together the ingredients for the butter in a small bowl until combined. Rub both sides of the pork chops with the butter.
6
When grill comes to temperature, put the chops on the outer rim of the grill to get the most direct heat.
7
Close the lid and wait 3-4 minutes before checking on them.
500 ˚F / 260 ˚C
00:03
8
Chef Tip: Cook the chops to your desired internal temperature, we do 150 degrees F (about 8-10 minutes). When it gets to that temperature, flip for just one second to seal in flavor.
500 ˚F / 260 ˚C
150 ˚F / 66 ˚C
Super Smoke
9
Pull the pork chops and let rest for 5-10 minutes, and serve. Enjoy!
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