Pork Chops – Thin, thick, bone-in, we ain’t picky roun’ here!
Ingredients:
- Pork Chops
PT: We typically do bone-in or thin and save the thick boys for stuffing!
Pictured: Two bone-in, one boneless
- Brown Sugar – 1 cup
- Water – enough to submerge chops
- Salt – 1 cup
- Traeger Chicken Rub (sorry, we love this stuff! Even on our pork!)
- Other rub suggestions: applewood, honey garlic, or your own favorite!
Pregame: 10 minutes work, 60 minute brine
- Fill a mixing bowl full of cold water (big enough to hold the water and all the pork chops)
- Add the salt and brown sugar. Stir to dilute.
- Wash the pork chops off in cool water and add the pork chops to the salty, sugary brine
- Set in the refrigerator for an hour
Main Event: About 25-35 minutes (Optional: 30 Minutes on Smoke setting)
- Remove the pork chops from the brine and pat dry with a paper towel
- Add your favorite rub to both sides of the pork chop and lightly massage in the rub.
- PT: We usually make several rub / chop variations
- PT: This is also where you would wrap the chops in bacon – we recommend using toothpicks to wrap the bacon tightly and to prevent it from falling apart
*Optional: Start your Traeger on the smoke setting, once a fire is established, add the chops and smoke them for about 30 minutes. Removed the chops and the next step.
- Set the Traeger to High, once the temperature has reached around 450F put your pork chops on the grill and start your timer
- 15 minutes – flip (not necessary but personal preference)
- 25-30 minutes – they should be finishing up
- Add additional time for thick chops and those wrapped in bacon. Never hurts to check the internal temperature (140F) or do a cut / taste test
- Let the meat rest for a 2-3 minutes and enjoy!