Traeger Smoked Porterhouse Pork Chop

with Charred Scallion Corn Slaw

A Delectable Porterhouse Pork Chop with Charred Scallion Corn Slaw on the Traeger Ironwood and Flatrock Griddle

Savor the perfect combination of a juicy porterhouse pork chop and a vibrant, charred scallion corn slaw. This dish highlights the exceptional flavor of Snake River Farms Kurobuta pork and Spiceology’s new Tomatador seasoning.

Introduction

As a dad and teacher in Colorado, I enjoy preparing easy, fast family meals cooked in my backyard, regardless of the weather. This week, I’m excited to share a recipe that combines the rich flavors of Snake River Farms Kurobuta porterhouse pork chops with the zesty kick of Spiceology’s Smoke Junkie seasoning. This dish, cooked on my Traeger Ironwood grill and Flatrock Griddle, showcases the versatility and superior results you can achieve with these grills.

A Porterhouse Pork Chop Stands Above

The centerpiece of this recipe is the Snake River Farms Kurobuta porterhouse pork chop. Known for its marbling and flavor, Kurobuta pork is a cut above the rest, ensuring a juicy and tender experience. Complementing the pork is a charred scallion corn slaw, which brings a burst of freshness and a hint of smokiness, making it an ideal summer side dish. Cooking these components on the Traeger elevates their flavors to new heights, creating a meal that is both satisfying and memorable.

An Easy Dinner Inspiration

The inspiration for this recipe came from my love for grilling and the desire to create a dish that combines premium ingredients with bold, fresh flavors. As a teacher, I appreciate recipes that are straightforward yet impressive, allowing me to spend more time with my family while still serving delicious meals. The use of fresh summer vegetables and high-quality pork reflects my commitment to wholesome, flavorful cooking.

The Ingredients

For this recipe, we’re using Snake River Farms Kurobuta porterhouse pork chops, which are renowned for their exceptional marbling and tenderness. Spiceology’s Smoke Junkie seasoning, a blend of spices that tastes like a BBQ potato chip. Fresh Anaheim chiles, corn on the cob, scallions, tomatoes, cilantro, and lemon are the key ingredients for the charred scallion corn slaw, providing a mix of smoky, sweet, and tangy flavors.

The Process

Start by cooking the Anaheim chiles, corn, and scallions on the Traeger Flatrock Griddle until they are charred all over. This process brings out the natural sweetness of the vegetables and adds a delicious smoky flavor. Rub the pork chop with olive oil and generously season it with Smoke Junkie seasoning. Allow it to sweat while preheating the Traeger Ironwood grill to 225°F with the super smoke feature enabled.

Cook the pork chop at 225°F until it reaches 130°F internal temperature, using an instant-read thermometer to check. Transfer the pork chop to the hot griddle and cook until it reaches 140°F internal. Let the pork rest while you finish the slaw. Peel the chiles and chop them finely. Slice the corn kernels off the cob and chop the scallions into small slices. Toss the vegetables together with chopped cilantro, tomatoes, and lemon juice, and season to taste with salt and pepper. Serve the porterhouse pork chop with the charred scallion corn slaw.

Primary Ingredients

• Snake River Farms Kurobuta porterhouse pork chop
• Spiceology’s Smoke Junkie
• Traeger Jalapeno Lime Hot Sauce
• Anaheim chiles
• Corn on the cob
• Scallions
• Tomatoes
• Cilantro
• Lemon

Why Smoking a Porterhouse Pork Chop on the Traeger Works

Cooking this recipe on the Traeger Ironwood grill and Flatrock Griddle allows for precise temperature control and imparts a wonderful smoky flavor to both the pork and the vegetables. The super smoke feature on the Ironwood grill ensures that the pork chop absorbs maximum smokiness, enhancing its natural flavors. The hot griddle finish gives the pork a beautiful sear, locking in juices and adding a delightful crust. Additionally, the high heat of the griddle quickly chars the vegetables, preserving their freshness while adding a smoky depth.

Step-by-Step

1. Prep the Vegetables: Begin by placing the Anaheim chiles, corn, and scallions on the Traeger Flatrock Griddle. Cook until they are charred all over, turning occasionally for even charring.
2. Season the Pork Chop: Rub the Snake River Farms Kurobuta porterhouse pork chop with olive oil. Generously season with Spiceology’s Smoke Junkie seasoning and allow it to sweat.
3. Preheat the Traeger: Preheat your Traeger Ironwood grill to 225°F, enabling the super smoke feature.
4. Cook the Pork Chop: Place the pork chop on the grill and cook until it reaches an internal temperature of 130°F, using an instant-read thermometer for accuracy.
5. Sear on the Griddle: Transfer the pork chop to the hot Traeger Flatrock Griddle. Cook until it reaches an internal temperature of 140°F, then let it rest.
6. Prepare the Slaw: Peel the charred chiles and chop them finely. Slice the corn kernels off the cob and chop the scallions into small slices. Toss the vegetables with chopped cilantro, tomatoes, and lemon juice. Season with salt and pepper to taste.
7. Serve: Slice the rested pork chop and serve it with the charred scallion corn slaw.

Alternate Recipes/Product Links

For more delicious recipes and grilling tips, check out:

• Honey Garlic Pork Chops
• Marinated Pork Loin
• Spicy Pork Tenderloin
• Korean Corn Cheese
• Seared Scallops with Corn and Chorizo

Items used in this cook:

• Traeger Ironwood XL
• Traeger Flatrock Griddle
• Snake River Farms Kurobuta Pork Porterhouse
• Spiceology Smoke Junkie Seasoning

Cooking Pork to 145°F for Maximum Flavor and Juiciness

Cooking pork to an internal temperature of 145°F ensures that it remains juicy and flavorful. This temperature is recommended by the USDA and provides a perfect balance of safety and tenderness. By cooking the pork chop to 130°F and then searing it to 140°F, the residual heat will bring it to the ideal 145°F as it rests. This method prevents overcooking and maintains the pork’s natural juiciness and flavor.

The Freshness of Summer Vegetables

Fresh vegetables, especially during the summer, can be elevated with a short cook on a hot grill. Charring vegetables like Anaheim chiles, corn, and scallions enhances their sweetness and adds a smoky depth without losing their fresh, crisp qualities. This technique brings out the best in seasonal produce, making your dishes more vibrant and flavorful.

Spiceology’s Collab with Me: Smoke Junkie

Smoke Junkie seasoning from Spiceology is a fantastic blend for any grilling enthusiast. With spices like smoked paprika, garlic, and a hint of brown sugar, it creates a bold and savory flavor that enhances any meat or vegetable. Whether you’re smoking ribs, grilling chicken, or roasting veggies, Smoke Junkie seasoning adds a deliciously smoky depth that keeps everyone coming back for more.

This seasoning is a bit like a bag of BBQ potato chips – it’s got that addictive, smoky-sweet flavor that makes everything taste better. It’s versatile and perfect for adding a punch of flavor to your favorite dishes. Sprinkle it on before cooking or use it as a finishing touch to bring out the best in your grilled creations.

The inspiration for Smoke Junkie seasoning comes from a love of simple, flavorful cooking. Spiceology’s commitment to high-quality ingredients and innovative blends makes this seasoning a must-have for any grill master. With Smoke Junkie, backyard grilling becomes easy, delicious, and fun for everyone.

Ready to impress your family and friends with a delicious meal? Try this Porterhouse Pork Chop with Charred Scallion Corn Slaw on your Traeger grill. The combination of premium Snake River Farms pork, Spiceology’s Tomatador seasoning, and fresh summer vegetables creates a dish that’s bursting with flavor. Fire up your Traeger and give this recipe a go – your taste buds will thank you!

Traeger Smoked Porterhouse Pork Chop

thisjewcanque

A perfectly cooked and juicy Snake River Farms Kurobuta Porterhouse Pork Chop is served with a quick and simple slaw made of charred scallions, tomatoes and chiles. Fresh, summery and delicious, this will be a hit for your family tonight.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course main, meat, pork, summer

Cuisine American, classic, fusion

Servings 2

Equipment

• Cutting board and knife
• Spatula
• Heat proof tongs
• Traeger Ironwood XL
• Traeger Flatrock griddle
• bowl and spoon

Ingredients

  

• 1 Snake River Farms Kurobuta porterhouse pork chop
• 4 tbsp Spiceology's Smoke Junkie Seasoning
• 2 tbsp Traeger Jalapeno Lime hot sauce
• 2 Anaheim chiles
• 2 ears of corn on the cob
• 4 scallions
• 2 tomatoes chopped
• 1 bunch of cilantro chopped
• 1 lemon juiced
• Salt and pepper

Instructions

 

• Prep the Vegetables: Begin by placing the Anaheim chiles, corn, and scallions on the Traeger Flatrock Griddle. Cook until they are charred all over, turning occasionally for even charring.
• Season the Pork Chop: Rub the Snake River Farms Kurobuta porterhouse pork chop with hot sauce. Generously season with Spiceology's Smoke Junkie seasoning and allow it to sweat.
• Preheat the Traeger: Preheat your Traeger Ironwood grill to 225°F, enabling the super smoke feature.
• Cook the Pork Chop: Place the pork chop on the grill and cook until it reaches an internal temperature of 130°F, using an instant-read thermometer for accuracy.
• Sear on the Griddle: Transfer the pork chop to the hot Traeger Flatrock Griddle. Cook until it reaches an internal temperature of 140°F, then let it rest.
• Prepare the Slaw: Peel the charred chiles and chop them finely. Slice the corn kernels off the cob and chop the scallions into small slices. Toss the vegetables with chopped cilantro, tomatoes, and lemon juice. Season with salt and pepper to taste.
• Serve: Slice the rested pork chop and serve it with the charred scallion corn slaw.

Keyword charred scallion and corn slaw, porterhouse pork chop, smoked pork chop, Traeger smoked porterhouse pork chop