Pork Chops Roasted Citrus Vinaigrette

Traeger Kitchen


Pork Chops Roasted Citrus Vinaigrette

Prep Time

25 Minutes

Cook Time

18 Minutes

Effort

Pellets

Hickory

Pork and citrus have a natural affinity for each other. Take full advantage of a thick pork chop add a tangy lemon orange vinaigrette and boom, meat candy.

Ingredients

How many people are you serving?

8

Units of Measurement:

main
  • 2 Quart water

  • 1/3 Cup kosher salt

  • 1/4 Cup brown sugar

  • 1 Medium onion, diced

  • 8 bone-in pork chops

  • coarse ground black pepper, divided

  • 2 Lemons, cut in half

  • 1/2 Whole orange, sliced

  • 3/4 shallot, minced

  • 1/4 Cup rice wine vinegar

  • 2 Tablespoon honey

  • 3/4 Teaspoon salt

  • 1/2 Teaspoon freshly ground black pepper

  • 3/4 Cup extra-virgin olive oil

  • 1/4 Cup parsley, minced

Steps

  • 1

    In a large nonreactive container, combine the water, kosher salt, and brown sugar. Stir until the salt and sugar crystals dissolve.
    Ingredients
    • 2 Quart water

    • 1/3 Cup kosher salt

    • 1/4 Cup brown sugar

  • 2

    Add the onion and the pork chops. Make sure the chops are submerged in the brine. (You can weight them with bags of ice.) Cover and refrigerate for 4 to 8 hours.
    Ingredients
    • 1 Medium onion, diced

    • 8 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). Set the temperature to 450F (or High) and preheat, lid closed, for 15 minutes.
    Grill Icon
    Grill450 ˚F
  • 4

    Drain the pork chops and rinse well under cold running water. Pat dry. Season the chops on both sides with black pepper. Discard the brine.
    Ingredients
    • As Needed coarse ground black pepper, divided

  • 5

    Place the lemons and orange half, cut sides down, directly on the grill grate. Roast for 15 minutes. Transfer to a plate and let sit until cool enough to handle.
    Ingredients
    • 2 Lemons, cut in half

    • 1/2 Whole orange, sliced

  • 6

    Over a bowl, juice the lemons and the orange; you should have 5 to 6 tablespoons of juice; discard any seeds.
  • 7

    Finely dice enough citrus rind for 2 tablespoons. Add to the bowl along with the shallot, vinegar, honey, and salt and pepper. Whisk to mix. Slowly whisk in the olive oil. Stir in the parsley. Taste, adding more salt and/or honey if needed.
    Ingredients
    • 3/4 shallot, minced

    • 1/4 Cup rice wine vinegar

    • 2 Tablespoon honey

    • 3/4 Teaspoon salt

    • 1/2 Teaspoon freshly ground black pepper

    • 3/4 Cup extra-virgin olive oil

    • 1/4 Cup parsley, minced

  • 8

    In the meantime, arrange the pork chops on the grill grate and grill, turning once or twice, until the chops are nicely browned and register an internal temperature of 145F on an instant-read meat thermometer (about 15 to 18 minutes, total).
    Probe Icon
    Probe145 ˚F
  • 9

    With tongs, transfer the chops to a platter and let rest for 3 minutes. Drizzle with the vinaigrette; serve the remaining vinaigrette on the side.

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