Grilled Thick Cut Pork Chops (BEST Traeger Pork Chops!)
These are the ULTIMATE pork chops, and they’re a cinch to make! Brining the chops before grilling is essential—it ensures that they stay ultra juicy and flavorful to the bone. If you’d like, you can rub the pork chops with an herb or spice mix before grilling. I love to drizzle the cooked chops with this easy green sauce or to top them with these slow roasted peppers and onions. For barbecue chops, brush them with barbecue sauce during the last 5 minutes of cooking. The pork chops are fantastic alongside grits, creamy mashed potatoes or this simple sweet potato souffle!
Servings: 3 -4 people
Ingredients
Brine
- 1 ½ quarts (6 cups) cold water
- ¼ cup plus 2 tablespoons kosher salt (6 tablespoons total)
- 3 tablespoons sugar
- 3 1-1 ½ inch thick bone-in pork chops
Seasonings
- Salt and freshly ground black pepper
- 2 tablespoons chopped hardy herbs, such as rosemary, thyme and/or sage OR your favorite spice rub (optional)
Instructions
Brine the pork chops
- In a large bowl or container, stir together the water, salt and sugar until dissolved. Add the pork chops and refrigerate for 1 hour. Take the chops out of the brine, rinse them quickly, then pat them dry. Let the chops sit at room temperature for 15-30 minutes while you preheat your grill (see below).
- Before grilling, season the pork chops lightly with salt and pepper. Sprinkle the chops with chopped herbs or your favorite spice rub, if using, patting the spices/herbs to adhere.
How to grill the chops on a Traeger
- Preheat the Traeger to 450˚F (clean the grates as needed).
- Place the seasoned chops directly on the grill grates (no oil is necessary). Cook 12 minutes. Flip the chops over and cook 12-15 minutes longer, or until the internal temperature reads 145˚F.
How to grill the chops on a gas grill
- Preheat a gas grill to high (clean and oil the grates as needed).
- When the grill is hot, reduce one of the burners to medium-low to create a two-zone fire. Place the pork chops on the hot part of the grill. Cover and cook until grill marks appear on the bottom of the chops, about 3 minutes. Flip the chops over and cook until grill marks form on the other side, about 2-3 minutes longer. Transfer the chops to the cooler side of the grill. Cover and cook, flipping the chops once or twice, until the internal temperature reads 145˚F, about 4-8 minutes longer depending on the thickness of the chops.
Let the meat rest, then serve
- Transfer the chops to a cutting board and tent them lightly with foil. Let them rest for 5-10 minutes.
- Serve the chops on their own or with your favorite sauce (see below)!
Notes
Tips:
- If you use a spice rub that contains salt, don’t season the chops after brining.
- These gallon containers are really handy for brining and marinating meat. They’re also great for storing food in the fridge or pantry.
- It’s important not to brine the chops for longer than 2 hours maximum, otherwise the meat can turn mushy.
- A good meat thermometer is essential. I LOVE my instant-read Thermapen.
- Be sure to clean your grill grates before using, especially if using a gas grill (if using a gas grill, oil the grates as well). I like this bristle-free grill brush, which won't shed metal like other brushes.
- For another take on pork chops, don't miss these pan-seared Cast Iron Pork Chops with Easy Pan Sauce!