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Reverse Seared Bone-In Pork Chops

Reverse Seared Bone-In Pork Chops

By Traeger Kitchen

Put your cooking chops into overdrive with our reverse seared pork chops. These meaty, bone-in chops get the famous Traeger reverse sear for serious smokin’ flavor.

Prep Time

5 Minutes

Cook Time

45 Minutes




Number of people serving


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Units of measurement:
4 bone-in pork chops
To Taste Traeger Pork & Poultry Rub
2 Tablespoon butter
2 Sprig thyme
1 Sprig rosemary


  • 1

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

    180 ˚F / 82 ˚C

    Super Smoke

  • 2

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

    • 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.

    180 ˚F / 82 ˚C

    130 ˚F / 54 ˚C

  • 4

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

  • 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.

    500 ˚F / 260 ˚C

  • 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.

    500 ˚F / 260 ˚C

    140 ˚F / 60 ˚C

    • 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!

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