Pickle brine is high in vinegar, which perfectly pickles the pork. Pepper it with black pepper for a shade of spice and let in the aromatic Traeger smoke get to work-- these pork chops are anything but ordinary.
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Put the pork chops and pickle brine in a resealable plastic bag. Refrigerate for at least 4 hours. Drain well and pat dry with paper towels.
Season generously with black pepper.
When ready to cook, set the Traeger to 300℉ and preheat, lid closed for 15 minutes.
Put the chops directly on the grill grate and grill, turning once, for about 1 hour, or until the internal temperature of the chop is at least 145℉.
Let rest for 5 minutes before serving. Enjoy!
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