Garlic Ranch Pork Chops on the Traeger
These Garlic Ranch Pork Chops on the Traeger are juicy, flavorful, and easy enough for a weeknight dinner. Bone-in Kurobuta pork chops are reverse seared and finished with a creamy garlic ranch pan sauce made right in the skillet.
Equipment
- Traeger Pellet Grill
- Cast iron skillet
- Instant read thermometer
- Tongs
- Whisk
Ingredients
For the Pork Chops
- 2 bone-in Kurobuta pork chops
- Spiceology Garlic Junkie seasoning to taste
- Dry ranch powder to taste
For the Garlic Ranch Sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup chicken broth
- 3 tablespoons dry ranch powder
- 2 tablespoons half and half
- Fresh basil julienned
Instructions
- Reverse Sear the Pork Chops
- Preheat your Traeger grill to 225°F.
- Season the pork chops generously on all sides with Spiceology Garlic Junkie seasoning and dry ranch powder.
- Place the pork chops on the Traeger and cook until they reach an internal temperature of 135°F.
- Heat a cast iron skillet over high heat.
- Transfer the pork chops to the hot skillet and sear until the internal temperature reaches 145°F.
- Remove the pork chops from the skillet and tent loosely with foil to rest.
Make the Garlic Ranch Pan Sauce
- In the same skillet, add the butter and flour to the remaining drippings and browned bits.
- Cook, stirring constantly, until the roux turns lightly brown.
- Slowly whisk in the chicken broth and ranch powder until smooth and fully combined.
- Reduce heat to medium-low and cook until the sauce is bubbly and slightly reduced.
- Adjust seasoning to taste, then stir in the half and half.
- Slice the pork chops, arrange on plates, spoon the garlic ranch sauce over the top, and garnish with fresh basil.
Notes
• Pull the pork chops from the Traeger at 135°F to prevent overcooking during the sear.
• Let the pork rest under foil before slicing to keep it juicy.
• If the sauce thickens too much, thin it with a splash of additional chicken broth.
• Bone-in pork chops work best for this recipe and stay juicier than boneless cuts.
• Let the pork rest under foil before slicing to keep it juicy.
• If the sauce thickens too much, thin it with a splash of additional chicken broth.
• Bone-in pork chops work best for this recipe and stay juicier than boneless cuts.