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Grilled Thick-Cut Pork Chops

Grilled Thick-Cut Pork Chops

By Traeger Kitchen

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.

Prep Time

5 Minutes

Cook Time

30 Minutes

Pellets

Mesquite

Ingredients

This recipe serves:

2

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
This recipe serves:

2

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.

  • 2

    Slather the rub all over the pork chops, then transfer to the refrigerator to marinate for 2 hours.

  • 3

    If you have the Traeger ModiFIRE® Sear Grate, place it on the left side of the grill ridged side up. Preheat the Traeger with the lid closed to 450°F; this will take at least 15 minutes.

    450 ˚F / 232 ˚C

    00:15

  • 4

    Insert a leave-in thermometer into into the center of the thickest pork chop avoiding the bone. Place the chops directly on the Sear Grate or on the regular grill grates. Close the lid and cook, flipping once about halfway through, until the internal temperature reaches 140°F, 25 to 30 minutes.

    450 ˚F / 232 ˚C

    140 ˚F / 60 ˚C

    00:25

  • 5

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

My Notes


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