Ingredients
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This recipe serves:
2
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1/4 Cup | Olive oil |
| 1/4 Cup | red wine |
| 3 Tablespoon | chopped fresh rosemary leaves |
| To Taste | Traeger Blackened Saskatchewan Rub |
| To Taste | kosher salt |
| 2 Whole | (1-1/2 inch thick) pork chops |
This recipe serves:
2
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1/4 Cup | Olive oil |
| 1/4 Cup | red wine |
| 3 Tablespoon | chopped fresh rosemary leaves |
| To Taste | Traeger Blackened Saskatchewan Rub |
| To Taste | kosher salt |
| 2 Whole | (1-1/2 inch thick) pork chops |
Steps
1
In a small bowl, mix together the olive oil, red wine, rosemary leaves, salt, and Traeger Blackened Saskatchewan Rub.
2
Slather the rub all over the pork chops, then transfer to the refrigerator to marinate for 2 hours.
3
If you have the Traeger ModiFIRE® Sear Grate, place it on the left side of the grill ridged side up. Preheat the Traeger with the lid closed to 450°F; this will take at least 15 minutes.
450 ˚F / 232 ˚C
00:15
4
Insert a leave-in thermometer into into the center of the thickest pork chop avoiding the bone. Place the chops directly on the Sear Grate or on the regular grill grates. Close the lid and cook, flipping once about halfway through, until the internal temperature reaches 140°F, 25 to 30 minutes.
450 ˚F / 232 ˚C
140 ˚F / 60 ˚C
00:25
5
Remove the chops from the grill and let rest for 5 minutes before serving. Enjoy!
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