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Pickle Brined Grilled Pork Chops

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1

Pecan

Pickle brine is high in vinegar, which perfectly pickles the pork. Pepper it with black pepper for a shade of spice and let in the aromatic Traeger smoke get to work-- these pork chops are anything but ordinary.

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  • 4 pork chops

  • 3 Cup Dill Pickle Brine, jar

  • coarse ground black pepper, divided

  • 1

    Put the pork chops and pickle brine in a resealable plastic bag. Refrigerate for at least 4 hours. Drain well and pat dry with paper towels.

    • 4 pork chops

    • 3 Cup Dill Pickle Brine, jar

  • 2

    Season generously with black pepper.

    • As Needed coarse ground black pepper, divided

  • 3

    When ready to cook, set the Traeger to 300℉ and preheat, lid closed for 15 minutes.
  • 4

    Put the chops directly on the grill grate and grill, turning once, for about 1 hour, or until the internal temperature of the chop is at least 145℉.

    300 ˚F

    145 ˚F

  • 5

    Let rest for 5 minutes before serving. Enjoy!

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