Reverse Seared Bone-In Pork Chops

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes.

  Grill: 180 ˚F

  Add A Note

• 2

  Season the pork chops liberally with Traeger Pork & Poultry Rub.

  Add A Note

  Ingredients

  • 4 bone-in pork chops

  • To Taste Traeger Pork & Poultry Rub

• 3

  Place directly on the grill grate and smoke for 30 to 40 minutes or until the internal temperature reaches 130℉ when taken with an instant read thermometer.

  Grill: 180 ˚F

  Probe: 130 ˚F

  Add A Note

• 4

  Remove chops from the grill and let rest for 10 minutes.

  Add A Note

• 5

  Increase the grill temperature to 500°F and place a cast iron pan directly on the grill grate to preheat for about 10 minutes while the pork chops are resting.

  Grill: 500 ˚F

  Add A Note

• 6

  Place the butter and herb sprigs in the cast iron pan. When the butter is hot, place the pork chops in the pan. Sear on both sides for 3 to 4 minutes or until the exterior is browned and the internal temperature registers 140℉ in the thickest part of the chop.

  Grill: 500 ˚F

  Probe: 140 ˚F

  Add A Note

  Ingredients

  • 2 Tablespoon butter

  • 2 Sprig thyme

  • 1 Sprig rosemary

• 7

  Remove chops from pan and let rest 5 minutes; the internal temperature will rise to a finished temperature of 145℉. Enjoy!

  Add A Note