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Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Season the pork chops with the Pork and Poultry Shake on all sides, gently pressing the seasoning into the meat.
Place the pork chops on the grill grate and let smoke for 30 minutes.
Meanwhile, make the glaze. Reduce the ginger ale, brown sugar, balsamic vinegar and chopped rosemary leaves on the stovetop over medium-low heat until it thickens to the point that it can coat the back of a spoon but still be pourable. (about 15 to 20 minutes) Keep the glaze warm while the pork chops finish smoking.
Remove the pork chops and turn the Traeger up to High heat and preheat, lid closed for 10 to 15 minutes.
Lightly drizzle the chops with olive oil and put them back on the grill grate.
Cook the chops for 20 to 30 minutes or until the internal temperature reaches 145 degrees F on an instant-read thermometer. Baste the pork chops with the glaze after they've been cooking for 10 minutes.
Remove from the Traeger, let rest for 10 minutes before cutting. Enjoy!
Traeger Grill and Baldface Lodge Combine Forces