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Smoked & Brined Bone-In Pork Chops

Traeger Kitchen


Smoked & Brined Bone-In Pork Chops

Prep Time

15 Minutes

Cook Time

2 Hours

Effort
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Pellets

Mesquite

Add juicy, wood-fired pork chops to your next smoke session. Bone-in pork chops are put in a sweet and savory brine bath before getting smoked low and slow over mesquite. Finish them off on high heat for one memorable meal.

Ingredients

How many people are you serving?

6

    Steps

    • 1

      In a medium saucepan combine the apple juice, brown sugar, salt, bay leaves, black peppercorns, garlic cloves, thyme, lemon and orange zest and bring to a simmer over medium heat. Simmer until salt and sugar have dissolved.
    • 2

      Pour mixture over ice water and stir. Let sit at room temperature until cool. Pour cooled brine over pork chops, weigh them down with a stack of plates and place in the refrigerator to brine overnight.
    • 3

      Remove the pork chops from the brine, rinse, and pat dry.
    • 4

      When ready to cook, start the Traeger according to grill instructions. Set the temperature to 225 degrees F and preheat, lid closed, for 10 - 15 minutes.
    • 5

      Place the pork chops directly on the grill grate and cook for 1-1/2 to 2 hours or until the internal temperature registers 130 degrees F with an instant-read thermometer when inserted into the thickest part of the pork chop.
      Grill Icon
      Grill225˚
    • 6

      Remove chops from the grill and increase the temperature to 450 degrees F (set to 500 degrees F if using a WiFIRE-enabled grill) and preheat, lid closed for 10 minutes.
    • 7

      Return the chops to the grill and cook for 10-15 minutes more (flipping once halfway through) or until the internal temperature registers 145 degrees F in the thickest part.
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      Grill500˚
      Probe Icon
      Probe145˚
    • 8

      Remove from grill and let rest ten minutes before serving. Enjoy!

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