How to Make Perfect Traeger Bone-In Pork Chops

Traeger's Reverse Seared Bone-In Pork Chops recipe provides a flavorful and juicy way to cook pork chops using a reverse-sear technique. The process starts with slow smoking the seasoned chops at a low temperature (180℉) until they reach an internal temperature of 130℉. The chops are then seared in a hot cast iron pan with butter, thyme, and rosemary until they achieve a final internal temperature of 145℉. The result is a perfectly cooked pork chop with a smoky flavor and a crispy, seared crust.

Ingredients:

• 4 bone-in pork chops
• Traeger Pork & Poultry Rub (to taste)
• 2 tablespoons unsalted butter
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary

Steps:

1. Preheat the Traeger grill to 180℉ for 15 minutes.
2. Season the pork chops liberally with the rub.
3. Smoke the pork chops until they reach 130℉ internal temperature (30-40 minutes).
4. Remove the chops and increase the grill temperature to 450℉.
5. Sear the chops in a hot cast iron pan with butter, thyme, and rosemary until they reach 140℉ internal temperature (3-4 minutes per side).
6. Let the chops rest for 5 minutes before serving, allowing the internal temperature to rise to 145℉.

Reverse Searing: Perfecting Your Pork Chops with Traeger

Reverse searing has become a favorite method for achieving tender, flavorful meats, and Traeger's Reverse Seared Bone-In Pork Chops recipe exemplifies this technique. By combining the slow-smoking process with a final sear in a hot cast iron pan, you can create pork chops that are both juicy and rich in flavor.

Preparation and Seasoning: The journey to perfect pork chops begins with proper seasoning. Start by applying a generous amount of Traeger's Pork & Poultry Rub, ensuring each chop is well-coated. The rub not only enhances the natural flavors of the pork but also contributes to the development of a beautiful crust during the searing process.

Smoking for Depth of Flavor: Set your Traeger grill to 180℉ and allow it to preheat for 15 minutes. This low temperature setting is ideal for infusing the pork chops with a subtle, smoky flavor. Insert a meat probe into the center of one of the chops, avoiding the bone, and place them directly on the grill grates. Close the lid and smoke the chops until they reach an internal temperature of 130℉. This slow cooking method ensures the meat cooks evenly while retaining its moisture.

Searing for the Perfect Finish: Once the chops have reached the desired internal temperature, remove them from the grill and increase the temperature to 450℉. Place a cast iron pan on the grill grates and allow it to preheat with the lid closed for about 10 minutes. Add butter, fresh thyme, and rosemary to the hot pan, creating a fragrant and flavorful searing environment. Sear each pork chop for 3-4 minutes per side until they are browned and the internal temperature reaches 140℉. The butter and herbs will infuse the meat with additional layers of flavor during this quick, high-heat cooking process.

Resting and Serving: After searing, let the pork chops rest for 5 minutes. This resting period is crucial as it allows the juices to redistribute throughout the meat, resulting in a tender and juicy final product. The internal temperature will continue to rise to a perfect 145℉, ensuring the chops are cooked through but still succulent.

Conclusion:

Traeger's Reverse Seared Bone-In Pork Chops are a testament to the effectiveness of the reverse searing technique. The combination of slow smoking and a quick sear results in pork chops that are both flavorful and perfectly cooked. By following this method, you can elevate your cooking skills and impress your guests with a dish that showcases the best of both worlds: the depth of smoky flavor and the crispness of a well-seared crust.