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If your butcher has not already done so, cut a deep pocket in the side of each chop with a small sharp knife, cutting toward the bone, but not all the way through.
Prepare the stuffing mix according to the package directions, adding your own touches, if desired (Try adding in chopped onion, a stalk of chopped celery, a finely diced apple, a few leaves of chopped sage and about 4 oz browned sausage). Generously stuff each pork chop pocket with the mixture. Season both sides of the chops with Traeger Pork and Poultry Rub.
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 325 degrees F and preheat, lid closed, for 10 to 15 minutes.
Arrange the chops directly on the grill grate. Bake for 45 to 50 minutes, or until the pork is cooked (160 degrees F). There is no need to turn the chops.
Let the pork rest for 2 to 3 minutes before transferring to a platter or plates. Enjoy!
Traeger Grill and Baldface Lodge Combine Forces