Bone-In Pork Chops

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  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.

  Add A Note

  Ingredients

  • 1 Cup salt

  • 1 Cup brown sugar

  • 2 Gallon cold water

  • 2 oranges, quartered

  • 2 lemons, quartered

  • 6 Sprig rosemary

• 2

  Rinse the pork chops under cold running water. Pat dry with paper towels.

  Add A Note

  Ingredients

  • 5 bone-in pork chops

• 3

  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.

  Add A Note

• 4

  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.

  Add A Note

• 5

  Mix together the ingredients for the butter in a small bowl until combined. Rub both sides of the pork chops with the butter.

  Add A Note

  Ingredients

  • 2 Stick butter, softened

  • 1 Clove garlic, pressed or minced

  • 4 Sprig fresh thyme leaves

  • 1 Teaspoon freshly ground black pepper

• 6

  When grill comes to temperature, put the chops on the outer rim of the grill to get the most direct heat.

  Add A Note

• 7

  Close the lid and wait 3-4 minutes before checking on them.

  

  Grill: 500 ˚F

  Add A Note

• 8

  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.

  

  Grill: 500 ˚F

  

  Probe: 150 ˚F

  Add A Note

• 9

  Pull the pork chops and let rest for 5-10 minutes, and serve. Enjoy!

  Add A Note