By Traeger Kitchen
Add a little zest to your weeknight meal and pile on some fresh flavor. Tender, thick-cut pork chops are grilled over apple wood, slathered in our Summer Shandy BBQ sauce, and topped with a fresh pineapple-mango salsa.
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|3||(16 oz) thick-cut, bone-in pork chops|
|2 Tablespoon||Traeger Pork & Poultry Rub|
|1/4 Cup||Traeger Apricot BBQ Sauce|
|1||mango, peeled and diced|
|1/2||pineapple, peeled, cored and diced|
|1||red bell pepper, diced|
|1||jalapeño, seeded and diced|
|1/2||red onion, diced|
|2 Tablespoon||cilantro, finely chopped|
|1 Clove||Garlic, minced|
|To Taste||salt and pepper|
Coat the pork chops on all sides with Traeger Pork & Poultry Rub and refrigerate for 30 minutes.
3 (16 oz) thick-cut, bone-in pork chops
2 Tablespoon Traeger Pork & Poultry Rub
For the Mango-Pineapple Salsa: Combine all of the ingredients in a medium bowl. Set aside.
1 mango, peeled and diced
1/2 pineapple, peeled, cored and diced
1 red bell pepper, diced
1 jalapeño, seeded and diced
1/2 red onion, diced
2 Tablespoon cilantro, finely chopped
1 lime, juiced
1 Clove Garlic, minced
To Taste salt and pepper
When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
Place the chops on the grill and cook for 7 to 10 minutes on each side. After flipping, brush pork chops with Traeger Leinenkugel's Summer Shandy BBQ Sauce and cook until meat reaches an internal temperature of 145°F for medium-well.
450 ˚F / 232 ˚C
145 ˚F / 63 ˚C
1/4 Cup Traeger Apricot BBQ Sauce
Serve with salsa. Enjoy!