Last week I was at my local specialty food market browsing their meat section to see if they had any good sales. First I noticed they had baby back ribs on sale for $2.99/lb which was a major score so I scooped up a couple of racks, and then I saw some gorgeous bone-in pork chops on sale as well so I grabbed a couple of those. I also ended up picking up a prime stead, some steak tips and a few chicken breasts. That’s what I like to call a successful meat day.
Just the other day I got a big ‘ole package from Traeger with a bunch of their rubs, sauces and misc. accessories for my new Traeger grill. Of course I opened up every rub and smelled them, because you have to do that right? The Traeger Rub (that’s what it’s called, just Traeger rub) really stood out to me, so I was excited to put it on some meat and Traeger it up. For some reason the bone-in pork chops were speaking to me so that’s what the rub was going on first. Normally, I would brine the pork-chops for 6 hours to overnight, but I made this decision at around 4pm so they maybe got an hour brine, if that.
In a zip-lock bag I combined about 1 cup vegetable broth (because I had some open in the fridge already), with about a tablespoon of the rub, a tablespoon of granulated sugar, and a tablespoon of honey. Then I added the pork chops, sealed the bag and shook it up to make sure they were completely coated, and then I put them in the fridge for about an hour.
While my pork chops brined I got my grill ready. I preheated the Traeger to the high setting, hoping to get it to around 450 degrees. During this time I also sliced up a couple of peaches because I wanted to try the new Traeger Smoked Simple Syrup that came in with my haul of goodies, and I thought it would taste good brushed on the peaches with a little honey and then grilled. Truthfully, I should have taken my time with this, but I just threw some syrup and a tiny bit of honey on them so the flavors were never really picked up. I will have to try that again and not be so lazy next time.
Once the grill was ready I took the pork chops out of the brine and patted them down with a paper towel to get off any excess liquid. Then I sprinkled both sides with more Traeger rub and placed them on my GrillGrates which were already on the grill. I used my GrillEye meat probe to monitor the internal temp of the chops so I would know when to flip them. As soon as they reached 100 degrees, which took about 10 minutes, I grabbed a bottle of Stockyard Apple Harvest bbq sauce and glazed the top side and then flipped them over and glazed the other side. I let them continue to cook until they reached an internal temp of 155 degrees, which took another 10 minutes or so, then I glazed both sides again, took them off the grill and let them rest. I know pork is safe at a lower internal temp, but it still weirds me out to see a lot of pink, so I like them cooked to a medium well to well, and by taking them off at 155 they would finish cooking off the grill and get to an internal temp of 160, which is just right for my tastes.
After resting for roughly 10 minutes it was time to eat. I grabbed some extra bbq sauce because I wasn’t sure how this would taste, and figured it I didn’t like it, bbq sauce could make it edible because I believe bbq sauce makes everything better. Wow! No extra sauce needed, these were unbelievably good. Like, I would have paid $25+ in a restaurant for them good. They were savory and salty from the rub, but sweet and tangy from the glaze, it was a perfect harmony of flavors. They were super moist, but still cooked all the way through, and overall I couldn’t have been happier. Although, I bet with more time in the brine they would have been even better, so that’s definitely happening next time, and there will most definitely be a next time.
This is another one of those recipes that I struggle to even call a recipe, but I wanted to share it with you anyway because it was really easy to make and you can totally change the flavor profile to whatever you would like. So, if you don’t have the rub or sauce I used, you can use whatever you have on hand, but I highly recommend giving it a try as written, it was that good.
I used a specific rub and bbq sauce for this recipe, but you can use whatever you have on hand and just use the brine and cook time as your base/guide.
- 2 Bone-In Pork Chops
- 1 cup broth (vegetable, chicken or even beef would work)
- 1 TBS Traeger Rub for brine + 1 TBS Traeger Rub to rub on the pork chops
- 1 TBS granulated sugar
- 1 TBS honey
- 2TBS – 1/4 cup Stockyard Apple Harvest BBQ sauce for glazing the pork chops
- Place broth, 1 TBS Traeger rub, sugar, honey and pork chops into a resealable plastic bag. Remove the air, seal the bag, and shake it up to make sure all the ingredients are combined and the pork chops are well coated. Place the bag in the fridge for 6 hours to overnight.
- Preheat grill to High setting if using a Traeger or 450 degrees (use GrillGrates if you have them so you can get pretty sear marks).
- While the grill is preheating, remove the pork chops from the brine and dab them dry with a paper towel to remove any excess liquid. Sprinkle both sides of the chops with the other TBS of Traeger rub. You want the chops to be nicely coated but not over-the-top coated.
- Once the grill is ready, place a meat probe in the chops and then put them on the GrillGrates if using, or just on the grill.
- When the chops reach an internal temp of 100 degrees, which should take about 10 minutes, brush them with the bbq sauce and then flip them over and brush that side as well. Continue to cook until they reach an internal temperature of 155 degrees, which should take another 10 minutes or so.
- Once they are cooked, remove them from the grill, brush them on both sides with the sauce again, and then let them rest for about 10 minutes.
- After they have rested, get yourself a fork and a knife and enjoy!