This pork has some major chops. Brine this swine with the rich flavors of apple and orange juice, fresh thyme, brown sugar and black peppercorns. Give it some wood-fired TLC and glaze with a little Texas spice.
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Brine: In a medium saucepan, combine apple juice, orange juice, herbs, peppercorn, garlic, salt and sugar. Bring to a boil and cook until salt and sugar have dissolved completely. Pour brine over ice water and set aside until cooled.
Place chops and brine in a bowl or bucket making sure chops are completely submerged. Brine for at least 8 hours or up to overnight.
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
Remove chops from brine and rinse to remove excess. Pat the chops dry with a paper towel.
When the grill is hot, place the chops directly on the grill grate and cook 15 minutes turning once halfway through. Begin checking the internal temperature after 10 minutes, it should register an internal temperature of 140℉.
During the last few minutes of cooking, brush the chops with Traeger Texas Spicy and cook for 2 more minutes to set the glaze.
Let the chops rest for 10 minutes before serving. Enjoy!
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