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Easy Traeger Boneless Pork Chops

Name: Easy Traeger Boneless Pork Chops
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless pork chops, about 1 inch thick (1½–2 lb total); 1 tbsp avocado oil; 2 tsp smoked paprika; 1½ tsp coarse black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp brown sugar; ¾ tsp fine sea salt

By Logan · Grillion Dollar Meat

Cuisine: American

Simple seasoning, a bold crust, and juicy pork chops with about 20–30 minutes on the grill. This easy pellet-grill dinner uses a peppery paprika rub and a thermometer to keep the pork from drying out.

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Sliced boneless pork chop with a dark seasoned crust, white rice, zucchini, and yellow squash on a white plate

An easy weeknight grill dinner

Does this cook fit your day?

About 15 min hands-on · 35–45 min total

Mix the rub and season while the grill preheats. Most cooking time is hands-off apart from flipping and checking temperature. Allow extra time for a slow grill preheat.

Hands-on time is an estimate for the original batch, including prep and finishing. Total time includes cooking and resting. Larger batches can take longer.

First time? Start here

Insert the thermometer from the side into the center of the chop. Start checking early and remove each chop at 145°F.

Cooking terms explained

Use the equipment you have

Use a Traeger or another pellet grill capable of holding 450°F. An instant-read thermometer is more useful than relying on the clock.

Before you shop

Boneless pork loin chops and pantry spices keep the ingredient list short. Buy similar thicknesses rather than paying for a specialty rub.

Make it a meal

Pair with white rice, zucchini, and yellow squash, as pictured. Start the rice while the grill heats and prepare vegetables while the pork cooks. Sides are not included in the recipe quantities.

LET’S COOK

Step-by-step instructions.

YOUR FINISH LINE145°F in the thickest center; rest 5 minutes

Preheat and mix the rub
- Preheat the Traeger or another pellet grill to 450°F with the lid closed, following your grill’s startup instructions. Allow extra time if your grill heats slowly.
- While it heats, mix the paprika, pepper, garlic powder, onion powder, brown sugar, and salt. Start rice now if serving it alongside.
Season the chops
- Pat the chops thoroughly dry with paper towels. Lightly coat all sides with oil.
- Sprinkle the rub evenly over both sides and edges. Use chops of similar thickness so they finish close together.
Grill and flip
- Place the chops directly on the grates with space between them. Close the lid.
- Flip after about 8–10 minutes. While they cook, prepare your vegetable side, keeping raw-pork utensils separate.
Check the center temperature
- Start checking around 15 minutes by inserting an instant-read thermometer from the side into the thickest center of each chop.
- Allow roughly 20–30 minutes for 1-inch chops, but remove each chop as soon as it reaches 145°F. Thinner chops may finish earlier; thicker chops may need longer.
- If the rub darkens too quickly, move the chops to a cooler part of the grill and continue checking temperature.
Rest and serve
- Transfer to a clean plate and rest for 5 minutes before slicing.
- Serve whole or sliced across the grain with rice and zucchini or yellow squash, as pictured. Sides are serving suggestions and are not included in the ingredient quantities.

TEMPERATURE NOTE

Cook whole-cut pork chops to at least 145°F before removing them from the grill, then rest at least 3 minutes; this recipe allows 5 minutes. Check the thickest center of each chop. Color and grill marks do not establish doneness.

USDA temperature guidance

SMALL DETAILS, BETTER COOKS

A few helpful tips

Choose chops about 1 inch thick; very thin chops need earlier temperature checks.
Pat the surface dry before oiling and seasoning to help the rub adhere.
Use only a little brown sugar at this heat; move chops away from hot spots if the crust darkens too quickly.
Check each chop separately. A smaller one may be ready before the others.

WHEN THE COOK HAS QUESTIONS

A little help.

Can I use thinner pork chops?

Yes, but they cook faster. Check well before 15 minutes for thin chops and use 145°F in the center as your finish line.

Do these need a full 30 minutes?

No. Thickness, starting temperature, and grill performance change the timing. Start checking early and remove each chop when it reaches 145°F.

Can I skip the brown sugar?

Yes. The rub will be more savory and may brown differently. Paprika and coarse pepper still add color.

Can I use my favorite pork rub?

Yes. Season according to its label and omit the homemade rub. Do not add extra salt if your blend already contains it.

MAKE TOMORROW TASTE GOOD

Keep & reheat.

Refrigerate in shallow containers within 2 hours, or within 1 hour when it’s over 90°F outside. Keep refrigerated at 40°F or below and use within 3–4 days.

Reheat

Reheat covered with a small splash of broth or water in a 300°F oven until the center reaches 165°F. Check early to avoid drying out the pork.

Next-day idea

Thinly slice for sandwiches, rice bowls, or fried rice; add near the end of reheating so the meat stays tender.

USDA leftover guidance

KEEP THE GOOD FOOD GOING

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FREE MEAT TEMPERATURE CHEAT SHEET

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