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Grilled Thick-Cut Pork Chops

5

30

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.

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  • 1/4 Cup Olive oil

  • 1/4 Cup red wine

  • 3 Tablespoon chopped fresh rosemary leaves

  • Traeger Blackened Saskatchewan Rub

  • Kosher salt

  • 2 Whole (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 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.

    • 2 Whole (1-1/2 inch thick) pork chops

  • 3

    When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

    450 ˚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.

    450 ˚F

    140 ˚F

  • 5

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

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