Grilled Garlic & Herb Bone-In Pork Chops

Ingredients

Steps

• 1

  To make the brine, dissolve salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket, large stockpot, or a clean, heavy-duty, plastic garbage bag). Add remaining ingredients and stir to combine.

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  Ingredients

  • 1 Cup salt

  • 1 Cup brown sugar

  • 2 Gallon cold water

  • 2 oranges, quartered

  • 2 lemons, quartered

  • 4 Sprig rosemary

  • 6 Sprig thyme

• 2

  Place chops in the brine and transfer to the fridge. Brine for 24 hours.

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  Ingredients

  • 5 bone-in pork chops

• 3

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

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• 4

  When ready to cook, set Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.

  Grill: 500 ˚F

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• 5

  While the grill is preheating, mix together the ingredients for the butter in a small bowl until combined. Rub both sides of the pork chops with the butter.

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  Ingredients

  • 2 Stick unsalted butter, softened

  • 1 Clove garlic, minced

  • 4 Sprig fresh thyme leaves

  • 1 Teaspoon freshly ground black pepper

• 6

  When grill is hot, place the chops on the outer rim of the grill to get the most direct heat. Cook the chops for 8 to 10 minutes flipping halfway through.

  Grill: 500 ˚F

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• 7

  Remove the chops from the grill when the internal temperature reaches 145°F. Let rest for 5 to 10 minutes before serving. Enjoy!

  Grill: 500 ˚F

  Probe: 145 ˚F

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