Add a little zest to your weeknight meal and pile on some fresh flavor. Tender, thick-cut pork chops are grilled over apple wood, slathered in our Summer Shandy BBQ sauce, and topped with a fresh pineapple-mango salsa.
4 1/2 (16 Oz) Thick-Cut, Bone-In Pork Chops
3 Tablespoon Traeger Pork & Poultry Rub
1 1/2 Mango, Peeled And Diced
3/4 Pineapple, Peeled, Cored And Diced
1 1/2 Red Bell Pepper, Diced
1 1/2 Jalapeño, Seeded And Diced
3/4 Red Onion, Diced
3 Tablespoons Cilantro, Finely Chopped
1 1/2 Lime, Juiced
1 1/2 Clove Garlic, Minced
3/8 Cup Traeger Apricot BBQ Sauce
Salt and Pepper to taste
Coat the pork chops on all sides with Traeger Pork & Poultry Rub and refrigerate for 30 minutes. For the Mango-Pineapple Salsa: Combine all of the ingredients in a medium bowl. Set aside. When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes. Place the chops on the grill and cook for 7 to 10 minutes on each side. After flipping, brush pork chops with Traeger Apricot BBQ Sauce and cook until meat reaches an internal temperature of 145°F for medium-well. Serve with salsa. Enjoy!