Steps

• 1

  Make the brine. In a brine bag or large pot, combine 10 cups of water with salt, sugar, peppercorns, thyme, rosemary, bay leaves, and orange peel, and stir really well to dissolve the salt.

• 2

  Place the pork chops in the container with the brine. Weigh them down if necessary to keep them fully submerged and refrigerate for at least 8 hours and up to 24 hours.

• 3

  When ready to cook, set the Traeger temperature to 425°F and preheat with the lid closed for 15 minutes.

  425 ˚F / 218 ˚C

• 4

  Remove the chops from the brine and pat dry with a paper towel. Season liberally with Traeger Pork & Poultry Rub.

• 5

  Holding a meat thermometer parallel to your work surface, insert it into the center of the thickest pork chop avoiding bone. Place the chops directly on the grill grates, close the lid, and cook, flipping once until the internal temperature reaches 140°F, about 15 minutes total. The time will vary depending on the thickness of the chops, the weather, and your grill. Being checking on the internal temperature early.

  425 ˚F / 218 ˚C

  140 ˚F / 60 ˚C

• 6

  Remove the pork chops from the grill and let rest for 5 minutes before serving. Enjoy!