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Reverse Seared Bone-In Pork Chops
By Traeger Kitchen
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.
Prep Time
5 Minutes
Cook Time
45 Minutes
Pellets
Apple
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 4 | bone-in pork chops |
| To Taste | Traeger Pork & Poultry Rub |
| 2 Tablespoon | unsalted butter |
| 2 Sprig | fresh thyme |
| 1 Sprig | fresh rosemary |
Steps
1
When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes.
180 ˚F / 82 ˚C
Super Smoke
2
Season the pork chops liberally with Traeger Pork & Poultry Rub.
Ingredients
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 / 82 ˚C
130 ˚F / 54 ˚C
Super Smoke
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 / 232 ˚C
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 / 232 ˚C
140 ˚F / 60 ˚C
Ingredients
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!