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Grilled Thick-Cut Pork Chops

Prep Time

5 Minutes

Cook Time

30 Minutes

Effort

Pellets

Mesquite

These thick-cut pork chops are surprisingly simple to make, but pack complex flavor into each and every bite. Your weeknight dinner just got an upgrade.

Ingredients

How many people are you serving?

2

Units of Measurement:

main

  • 1/4 Cup olive oil

  • 1/4 Cup red wine

  • 3 Tablespoon fresh rosemary, chopped

  • Traeger Blackened Saskatchewan Rub

  • kosher salt

  • 1 (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 fresh rosemary, chopped

    • 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

    • 1 (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.

    Grill500 ˚F

  • 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.

    Grill500 ˚F

    Probe140 ˚F

  • 5

    Remove the chops from the grill and let rest for 5 minutes before serving. Enjoy!

Cooking Notes

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