Étapes

• Step 1

  Brine: In a medium saucepan, combine apple juice, orange juice, herbs, peppercorn, garlic, salt and sugar. Bring to a boil and cook until salt and sugar have dissolved completely. Pour brine over ice water and set aside until cooled.

  Ingrédients

  • 1 Cup jus de pomme

  • 1/2 Cup orange juice

  • 4 Sprig thym

  • 3 Whole bay leaves

  • 10 Whole black peppercorn

  • 2 Clove ail

  • 1/2 Cup Sel

  • 1/4 Cup cassonade

  • 2 Cup ice water

• Step 2

  Place chops and brine in a bowl or bucket making sure chops are completely submerged. Brine for at least 8 hours or up to overnight.

  Ingrédients

  • 4 Whole Côtelettes de porc

• Step 3

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

  00:15

  450 ˚F / 232 ˚C

• Step 4

  Remove chops from brine and rinse to remove excess. Pat the chops dry with a paper towel.

• Step 5

  When the grill is hot, place the chops directly on the grill grate and cook 15 minutes turning once halfway through. Begin checking the internal temperature after 10 minutes, it should register an internal temperature of 140℉.

  00:15

  450 ˚F / 232 ˚C

  140 ˚F / 60 ˚C

• Step 6

  During the last few minutes of cooking, brush the chops with Traeger Texas Spicy and cook for 2 more minutes to set the glaze.

  00:02

  450 ˚F / 232 ˚C

  Ingrédients

  • 1 Cup Sauce barbecue épicée texane de Traeger

• Step 7

  Let the chops rest for 10 minutes before serving. Enjoy!