Pork Chop Recipe for Traeger Grill: Smoky Wood-Fired Juiciness

There’s nothing quite like the first whiff of hickory smoke hitting pork chops on a Traeger grill. This method delivers wood-fired juiciness with every bite, blending classic French technique with my pitmaster roots.

The secret lies in the slow smoke infusion and precise temperature control. I’ve refined this approach over years of competition cooking, ensuring tender meat with a perfectly caramelized crust.

What emerges is a chop with deep smoky flavor, a moist interior, and just the right amount of char. The Traeger’s consistent heat makes it foolproof for home cooks.

Serve with grilled vegetables or a fresh herb butter for the ultimate meal. The results speak for themselves.

Ingredients for Pork Chop Recipe for Traeger Grill

Quality pork chops and a handful of pantry spices create wood-fired perfection on your Traeger.

The pork chops are the foundation. Bone-in, thick-cut (1 to 1.5 inches) ensures juiciness throughout the long smoke. Source from a reputable butcher or high-turnover grocery store like Whole Foods—look for chops with good marbling and a pinkish-red hue. Hickory pellets are non-negotiable for that classic Traeger flavor; Alder or Mesquite work too but alter the profile slightly. Avoid pre-seasoned chops to control the salt and spice balance precisely.

No fresh herbs? Dried at half the amount works, though the flavor won’t be as vibrant. Swap smoked paprika for regular paprika plus a pinch of cayenne if you want to dial up the heat. Out of apple cider vinegar? White wine vinegar or lemon juice can substitute in a pinch. The butter must be unsalted—salted butter throws off the seasoning. For a dairy-free version, high-quality olive oil works but lacks the richness.

Store fresh herbs wrapped in damp paper towels for up to 5 days. Pork chops keep in the fridge for 3-4 days or freeze for 3 months. The herb butter can be made ahead and refrigerated for 1 week—bring to room temperature before serving. Always let chops rest at room temperature for 30 minutes before smoking.

Step-by-Step Instructions for Smoky Wood-Fired Pork Chops

Master the Traeger technique for juicy, smoke-kissed bone-in pork chops with a herb butter finish.

Step 1: Season and Rest the Pork Chops

Pat the 4 whole bone-in pork chops completely dry with paper towels. In a small bowl, combine the 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, 1 tsp smoked paprika, and 1 tsp dried thyme, rubbing the dried thyme between your fingers to release its oils.

Generously coat all surfaces of the pork chops with this seasoning blend. I find that pressing the rub into the meat ensures better adhesion and flavor penetration. Let the seasoned chops rest at room temperature for 30-45 minutes while you prepare the grill—this allows the salt to begin working its magic on the meat.

Step 2: Preheat the Traeger and Prepare the Herb Butter

Fill your Traeger’s hopper with the 2 cups hickory wood pellets and set the grill to Super Smoke mode at 225°F to preheat. While the grill comes to temperature, make the herb butter by melting the 4 tbsp unsalted butter in a small saucepan over low heat.

Off the heat, stir in the 2 tsp fresh rosemary, 8 whole fresh sage leaves, 1 tsp lemon zest, and 1 tbsp apple cider vinegar. The vinegar brightens the rich butter, while the herbs infuse during the short rest. Keep this warm near the grill for finishing.

Step 3: Smoke the Pork Chops to Perfection

Increase the Traeger temperature to 375°F. Brush the pork chops lightly with the 2 tbsp olive oil—this helps the seasoning form a beautiful crust. Place the chops directly on the grill grates, bone-side down first for stability.

Smoke for 12-15 minutes, then flip and continue cooking for another 8-10 minutes until the internal temperature reaches 145°F. You’re looking for a deep mahogany crust and juices that run slightly pink when pierced—this indicates perfect doneness.

Step 4: Rest and Finish with Herb Butter

Transfer the pork chops to a warm plate and let them rest for 5-10 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful. Tent loosely with foil to keep warm.

Spoon the warm herb butter over the rested chops just before serving. The residual heat will melt the butter slightly, allowing it to seep into the meat. Each serving should have a glossy, aromatic finish with visible herb flecks—this is the signature touch that elevates the dish beyond ordinary grilled pork chops.

Storing and Reheating Leftovers

Refrigerator Storage

Let your chops cool for no more than 2 hours before transferring to airtight containers. I use glass storage containers with locking lids. Store at 40°F or below for up to 4 days. The smoky flavors deepen overnight, making leftovers even more delicious. ❄️

Freezer Storage

For longer storage, wrap each chop individually in plastic wrap, then place in a freezer bag. Squeeze out all air to prevent freezer burn. These will keep for up to 3 months without losing quality. I always label with the date and Traeger settings used.

Stovetop Reheating

This is my preferred method for maintaining moisture. Heat a cast iron skillet over medium-low heat, add the chops with a splash of water or broth, cover, and warm for 3-4 minutes per side. Brush with leftover herb butter if available. 🔥

Microwave Reheating

For quick meals, place chops on a microwave-safe plate, cover with a damp paper towel, and heat on 50% power for 1-2 minutes. Check temperature and repeat in 30-second intervals until reaching 145°F. Add a pat of butter to revive moisture.

Herb Butter Storage

Any leftover herb butter can be stored in an airtight container in the fridge for up to 1 week. I like to roll it into a log in parchment paper for easy slicing. It’s perfect for topping grilled vegetables or spreading on crusty bread.

Frequently Asked Questions