How to Make Perfect Traeger Smoked Pork Chops

Transform your typical pork chop meal into a gourmet experience with this exquisite recipe for smoked balsamic pork chops. Infused with a rich blend of flavors and cooked to perfection on a wood-pellet grill, this dish is sure to impress your family and guests. Follow this detailed guide to create a memorable meal that combines the smokiness of a Traeger grill with the tangy sweetness of a balsamic glaze.

Ingredients

For the Pork Chops:

• 4 (8 oz) bone-in pork rib chops
• Traeger Pork & Poultry Rub (as needed)
• Olive oil (to taste)

For the Glaze:

• 2/3 cup ginger ale or pale ale beer
• 1/4 cup brown sugar
• 1/2 cup balsamic vinegar
• 2 sprigs fresh rosemary, leaves stripped and finely chopped

Instructions

1. Preheat the Grill: Set your Traeger grill to 165℉ and preheat with the lid closed for 15 minutes. For an enhanced flavor, use the Super Smoke feature if available.

2. Season the Pork Chops: Generously season the pork rib chops with Traeger Pork & Poultry Rub on all sides, pressing the seasoning into the meat for better adherence.

3. Smoke the Pork Chops: Place the seasoned pork chops directly on the grill grates. Close the lid and let them smoke for 30 minutes, allowing the wood pellets to impart a deep smoky flavor into the meat.

4. Prepare the Glaze: While the pork chops are smoking, combine the ginger ale, brown sugar, balsamic vinegar, and chopped rosemary in a small saucepan. Cook over medium-low heat until the mixture thickens enough to coat the back of a spoon, approximately 15-20 minutes. Keep the glaze warm until ready to use.

5. Increase the Grill Temperature: Remove the pork chops from the grill and increase the temperature to 450℉. Preheat with the lid closed for 15 minutes.

6. Grill the Pork Chops: Lightly drizzle the pork chops with olive oil. Return them to the grill and insert a probe horizontally into the center of one chop, avoiding the bone. Close the lid and cook for 5 minutes. Flip the chops, baste with the warm glaze, and continue cooking until the internal temperature reaches 145°F, approximately another 5 minutes.

7. Rest and Serve: Remove the pork chops from the grill and let them rest for 10 minutes before slicing. This resting period ensures the juices redistribute throughout the meat, keeping it moist and flavorful.

Conclusion

With this smoked balsamic pork chops recipe, you can elevate a simple dinner into a delightful culinary experience. The combination of smoky, sweet, and tangy flavors will tantalize your taste buds and leave your guests asking for seconds. Enjoy your gourmet meal and the compliments that are sure to follow!

Tips for Success

• Choose Quality Ingredients: Use fresh rosemary and a good quality balsamic vinegar for the best results.
• Monitor Temperature Closely: Use a meat thermometer to ensure the pork chops reach the ideal internal temperature without overcooking.
• Experiment with Wood Pellets: Different wood pellets can impart unique flavors. Try using applewood or hickory for a slightly different taste.

By following these steps and tips, you'll master the art of cooking smoked balsamic pork chops on your Traeger grill, creating a dish that is both visually stunning and incredibly delicious.