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Reverse Seared Bone-In Pork Chops

5

45

Apple

Put your cooking chops into overdrive with our reverse-seared pork chops. These meaty, bone-in chops get the famous Traeger reverse-sear for serious smokin’ flavor.

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  • 4 bone-in pork chops

  • Traeger Pork & Poultry Rub

  • 2 Tablespoon unsalted butter

  • 2 Sprig fresh thyme

  • 1 Sprig fresh rosemary

  • 1

    When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes.

    180 ˚F

  • 2

    Season the pork chops liberally with Traeger Pork & Poultry Rub.

    • 4 bone-in pork chops

    • To Taste Traeger Pork & Poultry Rub

  • 3

    Insert the probe into the center of a pork chop, avoiding the bone. Place the pork chops directly on the grill grates. Close the lid and smoke until the internal temperature reaches 130℉, 30-40 minutes.

    180 ˚F

    130 ˚F

  • 4

    Remove the pork chops from the grill. Increase the grill temperature to 450°F (or 450°F, if available). Place a cast iron pan directly on the grill grates. Close the lid to preheat the grill and pan, about 10 minutes.

    450 ˚F

  • 5

    Add the butter, thyme, and rosemary to the hot cast iron pan. Place the pork chops in the pan and reinsert the probe. Sear until the internal temperature reaches 140°F and the pork chops are browned, 3-4 minutes per side.

    450 ˚F

    140 ˚F

    • 2 Tablespoon unsalted butter

    • 2 Sprig fresh thyme

    • 1 Sprig fresh rosemary

  • 6

    Remove the pork chops from pan and let rest for 5 minutes before serving; the internal temperature will rise to a finished temperature of 145℉. Enjoy!

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