Steps

• Step 1

  Make the brine: In a large, non-reactive container, dissolve the salt and brown sugar in the cold water. Add the oranges, lemons, thyme sprigs, and rosemary and stir to combine.

  Ingredients

  • 1 Cup kosher salt

  • 1 Cup brown sugar

  • 2 Gallon cold water

  • 2  oranges, quartered

  • 2  lemons, quartered

  • 4 Sprig fresh rosemary

  • 6 Sprig fresh thyme, plus 4 sprigs, leaves only, divided

• Step 2

  Place the pork chops in the brine and cover the container. Transfer to the refrigerator and brine for 24 hours.

  Ingredients

  • 5  bone-in pork chops

• Step 3

  Remove the pork chops from the brine and rinse under cold running water. Pat dry with paper towels. Discard the brine.

• Step 4

  When ready to cook, set the Traeger temperature to 450℉ and preheat with the lid closed for 15 minutes.

  450 ˚F / 232 ˚C

• Step 5

  While the grill is preheating, mix together the butter, thyme leaves, garlic, and black pepper in a small bowl. Rub some of the compound butter all over the pork chops, reserving the remaining butter for serving.

  Ingredients

  • 2 Stick (2 sticks) unsalted butter, softened

  • 1 Clove Garlic, minced

  • 1 Teaspoon freshly ground black pepper

• Step 6

  Place the chops directly on the outer edges of the grill grates (for the most direct heat). Insert the probe horizontally into the center of a chop, avoiding the bone. Close the lid and cook, flipping halfway through until the internal temperature reaches 145°F, about 10 minutes total.

  00:10

  450 ˚F / 232 ˚C

  145 ˚F / 63 ˚C

• Step 7

  Remove the chops from the grill and dollop the remaining compound butter on top. Let rest for 5-10 minutes before serving. Enjoy!