Étapes

• Step 1

  Brine: To make the brining solution, dissolve salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add all ingredients including in the brine and mix. Brine for 24 hours.

  Ingrédients

  • 1 Cup Sel

  • 1 Cup cassonade

  • 2 Gallon cold water

  • 2  oranges, quartered

  • 2  lemons, quartered

  • 6 Sprig Romarin

• Step 2

  Rinse the pork chops under cold running water. Pat dry with paper towels.

  Ingrédients

  • 5  bone-in pork chops

• Step 3

  When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Make sure drip tray is empty.

  00:05

  180 ˚F / 82 ˚C

  Super Smoke

• Step 4

  Set the temperature to High and preheat, with lid closed (about 10-15 minutes). You want the grill grates really hot, so do not open the grill during this period of time.

  00:15

  450 ˚F / 232 ˚C

• Step 5

  Mix together the ingredients for the butter in a small bowl until combined. Rub both sides of the pork chops with the butter.

  Ingrédients

  • 2 Stick beurre, ramolli

  • 1 Clove garlic, pressed or minced

  • 4 Sprig fresh thyme leaves

  • 1 Teaspoon poivre noir fraîchement moulu

• Step 6

  When grill comes to temperature, put the chops on the outer rim of the grill to get the most direct heat.

  450 ˚F / 232 ˚C

• Step 7

  Close the lid and wait 3-4 minutes before checking on them.

  00:03

  450 ˚F / 232 ˚C

• Step 8

  Chef Tip: Cook the chops to your desired internal temperature, we do 150 degrees F (about 8-10 minutes). When it gets to that temperature, flip for just one second to seal in flavor.

  00:10

  450 ˚F / 232 ˚C

  150 ˚F / 66 ˚C

• Step 9

  Pull the pork chops and let rest for 5-10 minutes, and serve. Enjoy!