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2
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| 1/4 Cup | Olive oil |
| 1/4 Cup | red wine |
| 3 Tablespoon | chopped fresh rosemary leaves |
| To Taste | Traeger Blackened Saskatchewan Rub |
| To Taste | kosher salt |
| 2 Whole | (1-1/2 inch thick) pork chops |
How many people are you serving?
2
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1/4 Cup | Olive oil |
| 1/4 Cup | red wine |
| 3 Tablespoon | chopped fresh rosemary leaves |
| To Taste | Traeger Blackened Saskatchewan Rub |
| To Taste | kosher salt |
| 2 Whole | (1-1/2 inch thick) pork chops |
Steps
1
In a small bowl, mix together the olive oil, red wine, rosemary leaves, salt, and Traeger Blackened Saskatchewan Rub.
Ingredients
1/4 Cup Olive oil
1/4 Cup red wine
3 Tablespoon chopped fresh rosemary leaves
To Taste Traeger Blackened Saskatchewan Rub
To Taste kosher salt
2
Slather the rub all over the pork chops, then transfer to the refrigerator to marinate for 2 hours.
Ingredients
2 Whole (1-1/2 inch thick) pork chops
3
When ready to cook, set the Traeger temperature to 500°F and preheat with the lid closed for 15 minutes.
500 ˚F / 260 ˚C
4
Insert the probe into the center of a pork chop, avoiding the bone. Place the chops directly on the grill grates, close the lid, and cook until the internal temperature reaches 140°F, about 30 minutes.
500 ˚F / 260 ˚C
140 ˚F / 60 ˚C
5
Remove the chops from the grill and let rest for 5 minutes before serving. Enjoy!