By Traeger Kitchen
Add a little zest to your weeknight meal and pile on some fresh flavor. Tender, thick-cut pork chops are grilled over apple wood, slathered in our Summer Shandy BBQ sauce, and topped with a fresh pineapple-mango salsa.
Prep Time
Cook Time
Pellets
2
Activating this element will cause content on the page to be updated.3 | pork chops |
2 Tablespoon | Traeger Pork & Poultry Rub |
Mango, peeled, seeded and chopped | |
1/2 | Pineapple, peeled, cored and chopped |
1 | red bell pepper, diced |
1 | Jalapeno, chopped |
1/2 | red onion, diced |
2 Tablespoon | cilantro, finely chopped |
1 | lime, juiced |
1 Clove | garlic, minced |
As Needed | salt |
As Needed | black pepper |
Traeger Leinenkugel's Summer Shandy BBQ Sauce |
1
Coat the chops on all sides with Leinenkugel's Summer Shandy Rub, and refrigerate for 30 minutes.
2
For the Mango-Pineapple Salsa: Combine all of the ingredients in a medium bowl. Set aside.
3
When ready to cook, start the Traeger according to grill instructions. Set the temperature to 450 degrees F (set to 500 degrees F if using a WiFIRE-enabled grill) and preheat, lid closed (10 to 15 minutes).
500 ˚F / 260 ˚C
00:15
4
Place the chops on the grill and cook for 7-10 minutes on each side.
500 ˚F / 260 ˚C
00:10
5
After flipping, brush pork chops with Leinenkugel's Summer Shandy BBQ Sauce and cook until meat reaches an internal temperature of 165 degrees F for medium well. Serve with salsa. Enjoy!
500 ˚F / 260 ˚C
165 ˚F / 74 ˚C
In order to add notes for this recipe, you must log in or create an account.