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Grilled Garlic & Herb Bone-In Pork Chops

Grilled Garlic & Herb Bone-In Pork Chops

By Traeger Kitchen

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

Prep Time

10 Minutes

Cook Time

15 Minutes

Pellets

Hickory

Ingredients

This recipe serves:

4

Units of Measurement:
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

Steps

  • 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.

  • 2

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

  • 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 / 232 ˚C

  • 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.

  • 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.

    450 ˚F / 232 ˚C

    145 ˚F / 63 ˚C

    00:10

  • 7

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

My Notes


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