- 4 pork chops, each 1 to 1-1/4 inches thick
- About 3 cups dill pickle brine, or the brine from 2 jars of dill pickles
- Coarse black pepper
Put the pork chops and pickle brine in a resealable plastic bag. Refrigerate for at least 4 hours. Drain well and pat dry with paper towels. Season generously with black pepper.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 300 degrees F and preheat, lid closed, for 10 to 15 minutes.
Put the chops directly on the grill grate and grill, turning once, for about 1 hour, or until the internal temperature of the chop is at least 145 degrees F. Let rest for 5 minutes before serving.