By Traeger Kitchen
Serve these tender citrus-brined grilled pork chops to secure your spot as the king of BBQ.
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|1 Cup||kosher salt|
|1 Cup||brown sugar|
|2 Gallon||cold water|
|4 Sprig||fresh rosemary|
|6 Sprig||fresh thyme, plus 4 sprigs, leaves only, divided|
|5||bone-in pork chops|
|2 Stick||(2 sticks) unsalted butter, softened|
|1 Clove||Garlic, minced|
|1 Teaspoon||freshly ground black pepper|
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
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
Remove the pork chops from the brine and rinse under cold running water. Pat dry with paper towels. Discard the brine.
When ready to cook, set the Traeger temperature to 450℉ and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
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
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.
450 ˚F / 232 ˚C
145 ˚F / 63 ˚C
Remove the chops from the grill and dollop the remaining compound butter on top. Let rest for 5-10 minutes before serving. Enjoy!
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