By Traeger Kitchen
Sweet and salty and lacquered with a sticky glaze, these chops are worthy of a spot on your table. After a quick marinade, the chops are grilled and basted to juicy perfection. Serve with your favorite vegetables and/or rice alongside.
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|1 1/2 Cup||orange juice|
|3/4 Cup||soy sauce|
|2 Tablespoon||sesame oil|
|2 Teaspoon||garlic powder|
|1/2 Teaspoon||freshly ground black pepper|
|4||boneless thick-cut pork chops (about 8 oz each)|
In a large bowl, whisk together the orange juice, soy sauce, sesame oil, garlic powder, and black pepper. Add the pork chops, making sure each chop is coated. Cover the bowl tightly with plastic wrap and refrigerate for 4 hours.
1 1/2 Cup orange juice
3/4 Cup soy sauce
2 Tablespoon sesame oil
2 Teaspoon garlic powder
1/2 Teaspoon freshly ground black pepper
When ready to cook, set the Traeger temperature to 450℉ and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
Pour the marinade into a small, induction-safe saucepan and heat over high heat on the induction burner until it begins to thicken slightly, 12-14 minutes. Reduce the heat to medium-low and simmer while the chops are cooking.
Brush the pork chops with the reduced marinade, then place directly on the bottom grill grates. Insert the probe horizontally into one of the chops, getting as close to the center as possible. Close the lid and cook for 6 minutes. Brush the tops of the chops with the marinade, then flip, close the lid, and continue cooking until the internal temperature reaches 145℉, another 5-7 minutes.
4 boneless thick-cut pork chops (about 8 oz each)
Remove the chops from the grill and let sit for 5 minutes before serving with more of the marinade drizzled on top, if desired.