Mastering juicy pork chops on a Traeger grill transforms weeknight dinners into smoky, restaurant-quality meals. The key lies in balancing applewood heat with precise temperature control—something I perfected after years of experimenting with different pellet blends.
My family’s favorite version delivers tender, caramelized edges without drying out the center, all while infusing that unmistakable Traeger smoke flavor.
This recipe starts with a simple yet effective dry rub that clings to the chops, creating a flavorful crust that locks in moisture. You’ll work with medium heat and indirect grilling to ensure even cooking, a technique that prevents flare-ups while building deep, smoky layers.
The result? Pork chops that are crisp on the outside, juicy within, and infused with the rich, aromatic notes of applewood.
What sets this apart is the Traeger-specific approach: using a two-zone heat setup to control searing and smoking phases, and monitoring internal temperatures with precision. No more guessing—just foolproof, repeatable results every time.
The final touch? A quick brush of honey-mustard glaze while the chops rest, adding a bright contrast to the smoky depth.
Perfect for summer cookouts or cozy weeknight dinners, these pork chops pair beautifully with grilled vegetables or a fresh salad. The method scales easily, too, so you can feed a crowd without sacrificing quality. Let’s get grilling—your Traeger is about to become your go-to kitchen hero.
Ingredients for pork chop recipe for traeger grill
Juicy pork chops meet smoky Traeger magic—simple ingredients, restaurant-quality results.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🐷 | 1 ½ lb | Medium thickness, 1-inch |
| Applewood Pellets 🌳 | 2 lb | For Traeger grill |
| Brown Sugar 🍚 | ¼ cup | Packed, for dry rub |
| Smoked Paprika 🌶️ | 2 tbsp | Sweet or smoked variety |
| Garlic Powder 🧄 | 1 tbsp | Not garlic salt |
| Onion Powder 🧅 | 1 tbsp | Fresh ground preferred |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For basting |
| Honey 🍯 | ¼ cup | Raw, for glaze |
| Dijon Mustard 🍯 | 2 tbsp | For glaze |
| Fresh Rosemary 🌿 | 1 tbsp | Chopped, for garnish |
| Apple Cider Vinegar 🍎 | 1 tbsp | For glaze brightness |
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The bone-in chops are non-negotiable here—1-inch thickness ensures even cooking and maximum flavor absorption. Costco’s bulk pork chops are my go-to for quality, but any reputable butcher works. Look for pinkish-red color and firm texture—avoid anything with grayish tones. The applewood pellets? Traeger’s own blend is ideal, but any premium fruitwood works—just avoid hickory if you’re sensitive to strong smoke. For the dry rub, Penzeys smoked paprika adds depth, but even grocery store brands work if they’re fresh. The key is balancing sweetness and heat—brown sugar to paprika ratio is what keeps it from tasting like candy.
No applewood pellets? Hickory or cherry wood pellets work in a pinch—just expect a slightly different flavor profile. Short on Dijon mustard? Yellow mustard plus 1 tsp apple cider vinegar mimics the tang. Want extra smokiness? Add 1 tbsp liquid smoke to the glaze. The rosemary is optional but worth it for that herbal brightness. If you’re grilling for a crowd, scale up the pellets by 50%—Traeger’s two-zone setup handles it beautifully. The mustard glaze can also be made ahead and refrigerated for up to 5 days, though it’s best fresh.
Keep the chops covered with foil while they rest—15-20 minutes is perfect to let the juices redistribute. The Traeger’s meat probe is your best friend here—145°F internal temp for medium-rare, but let them rest before slicing. Store leftovers in an airtight container for 3-4 days, or freeze portions for up to 3 months. The pellets last 6-12 months unopened, but once opened, use within 3 months for best flavor. For extra convenience, pre-mix the dry rub and store in a jar—just shake and apply when ready to grill.
Why You’ll Love This Recipe
- No-Fuss Smoke Magic: Honestly, the only prep work here is mixing a dry rub and letting the chops sit for 30 minutes—while the Traeger does all the heavy lifting. That’s it. No chopping veggies, no marinating overnight, just slapping on the spices and letting the applewood pellets work their smoky charm.
- Sweet-Smoky-Kissed Perfection: The brown sugar and smoked paprika in the rub caramelize into a sticky, irresistible crust, while the honey and Dijon glaze adds a tangy-sweet finish. It’s like a BBQ restaurant in your backyard—juicy, smoky, and just a little bit indulgent.
- Weeknight Crowd-Pleaser: These chops are so foolproof, I’ve served them for dinner parties and lazy Sunday brunches without a second thought. They’re impressive enough for guests but simple enough to pull off when you’re craving something warm and satisfying. Plus, the leftovers reheat beautifully—just pop them back on the Traeger for a minute or two.
- Budget-Friendly Feast: Bone-in pork chops are cheaper than you’d think, and with 1.5 pounds feeding four people, you’re getting serious value. The applewood pellets might seem like an extra cost, but they last forever, and the flavor they add is worth every penny. It’s the kind of recipe that makes you feel like you’re splurging without actually breaking the bank.
Step-by-step instructions for smoky, juicy pork chops on Traeger grill
Here’s how to transform simple bone-in pork chops into restaurant-quality smoky masterpieces.
Create the Dry Rub and Prep the Chops
In a small bowl, combine the ¼ cup brown sugar, 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Mix thoroughly until the sugar is evenly coated with spices – this creates the perfect balance of sweetness and smokiness that will caramelize beautifully on the grill.
Pat the 1½ pound bone-in pork chops dry with paper towels, then generously coat both sides with the dry rub mixture, pressing it into the meat so it adheres well. Let the chops sit at room temperature for 30 minutes while you prepare the grill. This resting period allows the rub to penetrate the meat, ensuring maximum flavor infusion and preventing any potential sticking during cooking.
Set Up the Traeger and Preheat with Applewood Pellets
Fill your Traeger grill with the 2 pounds of applewood pellets and set the temperature to 250°F. Preheat the grill for 15-20 minutes until you see steady, clean smoke coming from the grill. The applewood pellets will impart that distinctive, slightly sweet smoke flavor that pairs perfectly with pork.
While the grill preheats, prepare the basting glaze by whisking together the ¼ cup extra-virgin olive oil, ¼ cup honey, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, and 1 tablespoon chopped fresh rosemary in a small bowl. This glaze will add a beautiful caramelized crust while keeping the meat incredibly juicy. The olive oil helps create a protective barrier against direct heat while enhancing the smoky flavors.
Smoke and Baste the Pork Chops
Place the rubbed pork chops on the grill grates, bone-side down first. Smoke for 20 minutes without moving them, allowing the rub to develop a deep caramelization. You’ll notice the edges start to darken and the aroma becomes incredibly rich – this is when the Maillard reaction kicks in, creating those complex flavors we love in smoked meats.
After 20 minutes, carefully flip the chops bone-side up and brush generously with half of the prepared glaze. Continue smoking for another 15-20 minutes, basting with the remaining glaze after 10 minutes. The internal temperature should reach 145°F when measured at the thickest part of the chop – use a meat thermometer for accuracy. The glaze will bubble and caramelize, creating that beautiful glossy finish we’re after.
Rest and Serve with Perfect Juiciness
Once the pork chops reach 145°F internally, remove them from the grill and transfer to a cutting board. Tent loosely with aluminum foil and let them rest for 5-10 minutes. This resting period is crucial – it allows the juices to redistribute throughout the meat, preventing them from running out when you cut into the chops. During this time, the meat will continue to carry over to 150°F, reaching that perfect medium-rare to medium doneness.
Slice the pork chops against the grain for maximum tenderness, then serve immediately with any accumulated juices from the cutting board. The result should be pork chops with perfectly crispy edges from the dry rub, a glossy caramelized glaze, and incredibly juicy meat throughout. Each bite delivers that perfect balance of smoky, sweet, and savory flavors that makes this recipe truly special.
Pro Tips For Making Pork Chop Recipe For Traeger Grill
- Press That Rub Hard: I learned this the hard way—skimping on pressing the dry rub into the chops means half the spices end up on the grill grate. Use your fingers or a small plate to really work the brown sugar and smoked paprika into every crevice, especially around the edges. That’s where the caramelization magic happens.
- Smoke at 250°F—No Excuses: Your Traeger might tempt you to crank it higher, but 250°F is non-negotiable for these chops. Lower heat lets the applewood pellets infuse slowly while the brown sugar caramelizes properly. I used to rush it, and the rub just turned bitter—trust the process.
- Whisk the Glaze Like You Mean It: The honey and Dijon mustard glaze won’t emulsify properly if you half-ass the whisking. Get aggressive for 30 seconds—you’re chasing that silky texture that clings to the meat. A little clump in the glaze means a sticky mess on the grill; smooth = perfect caramelization.
- Flip When the Rub Starts Screaming: Wait those full 20 minutes bone-side down, but watch for the rub to darken and smell like a campfire. That’s your cue to flip. I’ve seen people rush it, and the edges burn before the center cooks—patience here means juicy, not charred.
Serving suggestions for this pork chop recipe for traeger grill
Grilled Vegetable Sides
I always serve my Traeger pork chops with grilled asparagus or zucchini tossed in olive oil and smoked paprika—just a pinch of the same rub we used on the chops!
Toss 1 lb asparagus or 4 medium zucchini with 2 tbsp olive oil and 1 tsp smoked paprika, then grill on the Traeger at 250°F for 10-12 minutes, turning occasionally. The smoky aroma ties everything together beautifully. 🌿
Creamy Mac and Cheese
For a comforting contrast to the smoky pork, I make a quick Traeger-style mac and cheese by cooking 1 lb elbow pasta in 2 cups chicken broth until tender, then mixing in 3 cups shredded sharp cheddar, ½ cup cream cheese, and 2 tbsp butter.
Transfer to a baking dish, top with ½ cup breadcrumbs, and broil on the Traeger for 5 minutes until golden. The smoky heat adds depth to the creamy dish. 🧀
Fresh Summer Salad
A bright apple-cider vinaigrette salad cuts through the richness. Toss 4 cups mixed greens with 2 tbsp apple cider vinegar, 3 tbsp olive oil, 1 tsp Dijon mustard, and 1 tsp honey.
Top with ½ cup diced apples and ¼ cup crumbled blue cheese for a tangy, refreshing bite. The vinegar in the dressing echoes the glaze on the pork. 🍎
Smoky Baked Beans
For a hearty side, I make Traeger-smoked baked beans by simmering 2 cans kidney beans, ½ cup brown sugar, 2 tbsp apple cider vinegar, and 1 tbsp Worcestershire sauce for 20 minutes, then transferring to the grill for 10 minutes at 250°F.
The smoky infusion makes them irresistible alongside the pork. 🥫
Grilled Corn with Chili-Lime Butter
Skewer 4 ears of corn with the husks removed, brush with 2 tbsp melted butter mixed with 1 tsp chili powder and 1 tsp lime zest, then grill on the Traeger for 12-15 minutes, turning occasionally. The smoky-sweet combo with the pork is pure summer magic. 🌽
Nutrition facts
Frequently asked questions
Why does the recipe specify bone-in pork chops?
Bone-in chops stay juicier during smoking because the bone acts as a natural heat conductor, preventing the meat from drying out. The 1-inch thickness ensures even cooking while maximizing flavor absorption from the applewood smoke and dry rub. Plus, the bone adds a delicious richness to every bite!
Can I use a different wood pellet flavor instead of applewood?
While applewood is ideal for its subtle sweetness, you can substitute with hickory or cherry pellets—just expect a slightly different flavor profile. Avoid strong woods like mesquite, as they can overpower the pork’s natural taste. The key is to match the wood’s characteristics with your preferred smokiness level.
What if my Traeger’s temperature fluctuates during cooking?
Traeger grills naturally have slight temperature variations. To compensate, monitor the internal temperature with a meat thermometer and adjust the grill setting slightly if needed. The 250°F setting provides steady heat, but if it dips, increase by 10°F temporarily. The chops will still reach 145°F safely with patience.
How do I prevent the glaze from burning while basting?
Apply the honey-mustard glaze in thin layers and baste only after 10 minutes of smoking. The ¼ cup honey and ¼ cup olive oil in the glaze create a protective barrier, but avoid over-basting—let the glaze caramelize naturally. Keep an eye on the temperature to prevent flare-ups.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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