Smoked Traeger Pork Chops

Brining isn’t strictly necessary, but it has some great benefits. Pork is a milder flavored meat on its own, so brining the chops before cooking them will give you another opportunity to inject flavor. The brine also adds moisture that will be retained during cooking to keep the chops juicy. The extra moisture also helps prevent the pork chops from overcooking.

For this recipe, the boneless chops were hand-cut from a boneless pork loin that was sent to me, but they can also be purchased pre-cut. Bone-in chops will take a bit longer to cook, but the added flavor and juiciness are worth the extra time. The bone-in chops also add a buffer from overcooking, so definitely go bone-in if possible.

There are also different types of breeds of pig that lend different flavors. Typically, you won’t know which breed of pork conventional chops are sourced from, but you won’t be disappointed if you seek out chops or loin to cut into chops from heritage breeds like Berkshire pigs. These heritage breeds have more marbling and flavor-packed into the chops than those that have been bred to be leaner.

Whether you choose bone-in or boneless pork chops, using a thick-cut 1.5” chop will yield the best results between smoking and searing for a juicy, tender Traeger pork chop. Pork has been bred to be much leaner, so maintaining juiciness is easiest with a thick-cut chop. Another type of pork chop that will be thick enough is usually called “double-cut” at the butcher or meat counter.

Pork chops freeze well, so you can buy a large pork loin, cut it into chops, and use the chops as they’re needed. To thaw chops, place the frozen chops in a large pan or bowl, cover with plastic wrap, and place in the refrigerator overnight. Bone-in chops may need slightly longer to thaw.

You can also thaw the pork chops in cold water, but you will need to take care not to allow the temperature to drop too far, as food poisoning is a risk. Place the pork chops in a zip-tight freezer bag, and submerge the chops in a bowl of cold tap water. Replace the water every 30 minutes until the chops have thawed, which might take anywhere from 1 to 3 hours.

If you happen to cook extra pork chops, they can be stored for later use. Store the chops along with any leftover juices in a tightly sealed glass or plastic container, and keep in the refrigerator for up to three days.

The oven is ideal for reheating already cooked pork chops, but there are a few methods that work well to reheat the chops and retain moisture.

For the oven method, preheat the oven to 350 F and place the cooked pork chops in a baking dish. Add some moisture to the baking dish, such as chicken broth - you won’t need much, a few tablespoons per chop should do the trick. Cover the pan with foil, and bake for up to 15 minutes. Bring the temperature of the pork chops back up to 165 F.

For reheating in the microwave, place the pork chops on a plate but don’t stack them on top of each other. Add a wet paper towel over the top of the pork chops, and heat at 50% power for 30 seconds at a time. Test the pork chops after each time to see how hot they’ve gotten until they reach 165 F.

You can use the leftover pork chops as-is with added side dishes. You can also chop up the meat and use it in other dishes, such as macaroni and cheese, or even as an addition to tacos, chili, or other stews. Experiment with flavor combinations and new ways to use leftovers. Cooking extra pork chops is a great way to speed up dinner prep on other nights as well!