Steps

• Step 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.

  Ingredients

  • 4  pork chops

  • 3 Cup Dill Pickle Brine, jar

• Step 2

  Season generously with black pepper.

  Ingredients

  • As Needed coarse ground black pepper, divided

• Step 3

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

• Step 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 / 149 ˚C

  145 ˚F / 63 ˚C

• Step 5

  Let rest for 5 minutes before serving. Enjoy!