Traeger Pork Chops
These Traeger pork chops are slow-smoked with a sweet, savoury spice rub, then seared over high heat for a browned finish. The mostly hands-off method suits a relaxed barbecue meal.
Ingredients
- 25 g (2 tablespoons)brown sugar
- 8 g (1 tablespoon)garlic powder
- 8 g (1 tablespoon)onion powder
- 4 g (½ tablespoon)chilli powder
- 4 g (½ tablespoon)paprika
- 10 g (2 teaspoons)kosher salt
- 5 g (2 teaspoons)black pepper
- 4, 2.5 cm (1-inch) thickpork chops, bone-in or boneless
Instructions
- 1
Preheat the smoker
Set the smoker to 107°C (225°F) and let it preheat.
- 2
Mix the rub
Whisk the brown sugar, garlic powder, onion powder, chilli powder, paprika, salt and black pepper together in a small bowl.
- 3
Season the chops
Coat the pork chops with the dry rub on all sides.
- 4
Smoke the pork
Place the chops in the smoker and cook for 90 minutes.
- 5
Tent with foil
Take the chops out of the smoker and loosely cover them with foil.
- 6
Raise the heat
Turn the smoker to high, around 232°C (450°F), and allow 15 minutes for it to reach temperature.
- 7
Sear the chops
Return the chops to the smoker and sear for a couple of minutes on each side, until their internal temperature reaches 60°C (140°F).
- 8
Rest before slicing
Leave the pork to rest for 10 minutes before slicing.
What are Traeger pork chops?
Pork chops are a familiar American grilling staple, and this version uses a pellet smoker for a wood-smoked flavour. The method pairs a low-temperature smoke with a brief high-heat sear.
The rub combines brown sugar with savoury spices, giving the chops a sweet, peppery coating. Smoking first lets the flavour build before the final sear browns the outside.
Nutrition and macros by portion
The nutrition label shows one serving as written: 251 calories, 30g protein, 10g carbs, 10g fat.
| Portion | Adjustment | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| Lighter | Add more vegetables | 176 kcal | 21g | 7g | 7g |
| This serving | As written | 251 kcal | 30g | 10g | 10g |
| Hungry | Serve larger portions | 377 kcal | 45g | 15g | 15g |
The pork chops provide most of the protein, while the brown sugar contributes most of the carbohydrates. The fat comes mainly from the pork; pair a chop with vegetables or salad for a balanced plate.
The dry rub
Sweetness: brown sugar balances the chilli and pepper and helps the surface colour during searing.
Aromatics: garlic powder, onion powder and paprika season the meat evenly without needing a wet marinade.
Choosing the chops
Thickness: chops about 2.5 cm thick suit the stated smoking and searing sequence. Bone-in or boneless both work according to the recipe.
Even sizing: choosing chops of similar thickness helps them cook at a similar pace.
Smoking, then searing
Low heat: smoke the seasoned chops at 107°C for 90 minutes, as directed, so they take on smoke before the finish.
High heat: allow 15 minutes for the smoker to reach around 232°C, then sear each side for a couple of minutes until the stated internal temperature is reached.
Resting and doneness
Temperature: check the thickest part of a chop with a meat thermometer, taking care not to touch bone if the chop is bone-in.
Rest: leave the chops tented with foil for 10 minutes before slicing. Resting gives the temperature time to settle and makes serving easier.
What to serve alongside
Fresh sides: serve the smoky chops with a crisp salad or vegetables to add freshness to the plate.
Comforting sides: potatoes, corn or beans make a hearty barbecue-style meal alongside the sweet-spiced pork.
Recipe notes & tips
- Whisk the rub thoroughly so the brown sugar and spices are distributed evenly.
- Coat the chops on every side, including the edges.
- Use a thermometer to check the internal temperature rather than relying on colour alone.
- Keep the chops similar in thickness so they cook at a more even rate.
- Rest the chops for the full 10 minutes before slicing.
Variations
- Smokier flavour: choose a pellet flavour you enjoy with pork.
- More heat: increase the chilli powder in the rub.
- Sweeter rub: add a little more brown sugar to the spice mixture.
- Boneless chops: use boneless chops of the same thickness as the bone-in option.
- Bone-in chops: use bone-in chops for a more substantial presentation.
Common mistakes to avoid
- Uneven seasoning: coat all sides and edges so each bite gets some rub.
- Skipping the preheat: let the smoker reach 107°C before adding the chops.
- Rushing the smoke: cook for the full 90 minutes before moving on to the sear.
- Searing too soon: wait for the smoker to reach around 232°C after turning it to high.
- Slicing immediately: rest the chops under foil for 10 minutes first.
How to store
Refrigerate leftover chops in an airtight container and use within 3–4 days. Reheat gently until hot throughout, taking care not to overcook the pork.
Frequently asked questions
Can I use bone-in or boneless pork chops?
Either works for this recipe. Choose chops around 2.5 cm thick and check their internal temperature as they cook.
How long do the chops smoke?
The recipe calls for 90 minutes at 107°C, followed by a high-heat sear.
How hot should the smoker be for the sear?
Turn it to high, around 232°C, and allow 15 minutes to reach that temperature before searing.
How long should the pork chops rest?
Rest them under foil for 10 minutes before slicing.
How can I tell when the chops are done?
Use a meat thermometer in the thickest part of a chop; this recipe specifies 60°C.
Can I make the rub ahead?
Yes. Mix the listed rub ingredients in advance and keep them covered until you are ready to season the chops.
Cook it from the original
This recipe comes from platingsandpairings.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on platingsandpairings.com