Traeger Smoked Porterhouse Pork Chop
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.
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.