Once that happens, remove them from the grill, let ‘em rest for five minutes and that’s it. You want the internal temperature of the chop to reach 145 degrees Fahrenheit. If you're working with a thinner or thicker chop, adjust accordingly. For a 1 1/2 inch pork chop, grill for 15 minutes, flip the chops over, and grill the other side for 15 minutes, for a total of 30 minutes. When the internal temperature reaches 145F, remove it from the grill. Once the grill has reached the proper temperature, place the pork chops on the grill. Using a digital meat thermometer, insert the tip into the thickest part of the pork chop, but not touching the bone. If you're working with a thinner or thicker chop, adjust accordingly. Apply the glaze to one side of the chops, close the lid for five minutes to let it bake on, then open the lid, turn the chops, and repeat the process. Once the grill has reached the proper temperature, place the pork chops on the grill.įor a 1 1/2 inch pork chop, grill for 15 minutes, flip the chops over, and grill the other side for 15 minutes, for a total of 30 minutes.
Many home cooks are still conditioned by the childhood kitchen adage that meat shouldn't be salted before cooking, as the old story maintains that salt will extract the meat's juices and make for tough, chewy bites.
Once your pork chops are rested and you’re ready to cook, start your Traeger and set the temperature to 450 degrees Fahrenheit and preheat with the lid closed for 10 to 15 minutes. In reality, pork chops should be seasoned with salt before grilling at least an hour before, according to Patel. Regardless of the rub you choose, after massaging in your spices you should let your pork chops rest for around 15 minutes before grilling. Blackened Traeger Saskatchewan rub is the perfect blend and adds a kick of garlic to your chop, or you could go for our delicious and reliable Traeger Pork & Poultry rub. Grilling pork chops is easy with this step-by-step guide. First, generously rub the chop down with salt and rub of your choice.
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