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Grilled Garlic & Herb Bone-In Pork Chops

10

15

Hickory

Serve these tender citrus-brined grilled pork chops to secure your spot as the king of BBQ.

4

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Brine

  • 1 Cup Kosher salt

  • 1 Cup Brown sugar

  • 2 Gallon cold water

  • 2 oranges, quartered

  • 2 lemons, quartered

  • 4 Sprig fresh rosemary

  • 6 Sprig fresh thyme, plus 4 sprigs, leaves only, divided

  • 5 bone-in pork chops

main

  • 2 Stick (2 sticks) unsalted butter, softened

  • 1 Clove Garlic, minced

  • 1 Teaspoon Freshly ground black pepper

  • 1

    Make the brine: In a large, non-reactive container, dissolve the salt and brown sugar in the cold water. Add the oranges, lemons, thyme sprigs, and rosemary and stir to combine.

    • 1 Cup Kosher salt

    • 1 Cup Brown sugar

    • 2 Gallon cold water

    • 2 oranges, quartered

    • 2 lemons, quartered

    • 4 Sprig fresh rosemary

    • 6 Sprig fresh thyme, plus 4 sprigs, leaves only, divided

  • 2

    Place the pork chops in the brine and cover the container. Transfer to the refrigerator and brine for 24 hours.

    • 5 bone-in pork chops

  • 3

    Remove the pork chops from the brine and rinse under cold running water. Pat dry with paper towels. Discard the brine.
  • 4

    When ready to cook, set the Traeger temperature to 450℉ and preheat with the lid closed for 15 minutes.

    450 ˚F

  • 5

    While the grill is preheating, mix together the butter, thyme leaves, garlic, and black pepper in a small bowl. Rub some of the compound butter all over the pork chops, reserving the remaining butter for serving.

    • 2 Stick (2 sticks) unsalted butter, softened

    • 1 Clove Garlic, minced

    • 1 Teaspoon Freshly ground black pepper

  • 6

    Place the chops directly on the outer edges of the grill grates (for the most direct heat). Insert the probe horizontally into the center of a chop, avoiding the bone. Close the lid and cook, flipping halfway through, until the internal temperature reaches 145°F, about 10 minutes total.

    145 ˚F

  • 7

    Remove the chops from the grill and dollop the remaining compound butter on top. Let rest for 5-10 minutes before serving. Enjoy!

    145 ˚F

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