Thick-Cut Cider-Brined Smoked Pork Chops with Caramelized Onion Butter
By Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian · US & Metric Measurements · Ready in 1 hr 5 min
Double-cut 1.5-inch bone-in rib pork chops brined in spiced apple cider, smoked at 225°F (107°C) over Hickory pellets, and seared at 450°F (232°C) to an exact 145°F (63°C) internal temperature.
Ingredients (10)
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Helpful tools for making Thick-Cut Cider-Brined Smoked Pork Chops with Caramelized Onion Butter:
- → ThermoWorks Thermapen ONE Instant-Read Meat Thermometer
- → Traeger Signature Blend 100% All-Natural Hardwood Pellets (20 lb Bag)
- → Bryco Goods Pink Kraft Butcher Paper Roll (18 Inch x 175 Feet, Unwaxed)
- → MEATER Plus Wireless Smart Meat Thermometer with Bluetooth Repeater
- → Traeger Pellet Grill BAC363 Drip Tray Liners (5-Pack)
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pro Tip 1: Make sure to use a low-salt or salt-free rub after brining; the 2-hour equilibrium brine already seasons the interior muscle fibers perfectly.
- ✓Pro Tip 2: Make two vertical snips through the outer white fat rim of each chop before smoking so the chop doesn't curl or cup during the 450°F (232°C) sear.
- ✓Pro Tip 3: Clinical Nutrition Note: Wet-brining increases moisture retention by denaturing myosin proteins, allowing you to enjoy lean center-cut pork without heavy sauces.
🧊 Storage, Freezing & Safe Reheating
Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. Slice thinly and reheat briefly in a warm skillet until 145°F (63°C).
Frequently Asked Questions
Can I leave the pork chops in the apple cider brine overnight?
Do not brine individual pork chops longer than 4 hours. Because apple cider is mildly acidic, brining over 6 hours can cure the outer proteins and turn the texture slightly hammy or mealy.
What if my grocery store only has thin 1/2-inch pork chops?
Thin 1/2-inch (1.2 cm) chops will overcook before taking on smoke at 225°F (107°C). Skip the reverse-sear and grill thin chops directly at 400°F (204°C) for 4 minutes per side until 145°F (63°C).
📖 More Recipes from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian. Explore all 30 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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