By Traeger Kitchen
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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|3 Cup||Dill Pickle Brine, jar|
|As Needed||coarse ground black pepper, divided|
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
Season generously with black pepper.
As Needed coarse ground black pepper, divided
When ready to cook, set the Traeger to 300℉ and preheat, lid closed for 15 minutes.
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
Let rest for 5 minutes before serving. Enjoy!
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