Steps

• 1

  When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.

  375 ˚F / 191 ˚C

• 2

  Make the Whiskey reduction. In a saucepan over medium-high heat, add the whiskey, orange juice, sherry, Madeira, honey, and black pepper, and bring to a boil. Reduce to a simmer and cook until it is thick and syrupy, 1 hour. Set aside.

• 3

  Make the peaches. Heat a cast-iron pan over medium-high heat. Add olive oil. Place the peaches, onion slices, and scallions, cut-side-down in the skillet. Cook until the peaches and onions caramelize and the scallions have just begun to soften, turning the onions and scallions as needed, 20 minutes. Reserve and warm up when ready to serve.

• 4

  Make the pork chops. Season the pork chops generously on all sides with Traeger Pork & Poultry Rub.

• 5

  Insert the probe horizontally into the center of a pork chop, avoiding the bone if applicable. Place the chops directly on the grill grates. Close the lid and cook, flipping once, until the internal temperature reaches 145°F, 25 minutes per side.

  375 ˚F / 191 ˚C

  145 ˚F / 63 ˚C

  00:50

• 6

  Remove the pork chops from the grill and let rest 5 minutes before slicing. For serving, top the pork chops with peaches, onions, and scallions, and drizzle with the whiskey reduction. Enjoy!