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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.
Rinse the pork chops under cold running water. Pat dry with paper towels.
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.
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.
Mix together the ingredients for the butter in a small bowl until combined. Rub both sides of the pork chops with the butter.
When grill comes to temperature, put the chops on the outer rim of the grill to get the most direct heat.
Close the lid and wait 3-4 minutes before checking on them.
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.
Pull the pork chops and let rest for 5-10 minutes, and serve. Enjoy!
Traeger Grill and Baldface Lodge Combine Forces