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Grilled Thick-Cut Pork Chops

Prep Time

5 Minutes

Cook Time

30 Minutes




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.


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Units of Measurement:


  • 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


  • 1

    In a small bowl, mix together the olive oil, red wine, rosemary leaves, salt and Traeger Blackened Saskatchewan Rub.


    • 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.


    • 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!

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