Traeger Pork Chops with Cilantro Lime Vinaigrette

Straight out of the Traeger and onto my plate was my Mother's Day meal. Danny prepared an amazing hickory smoked pork chop with a cilantro lime vinaigrette served with steamed broccoli and baked sweet potato fries. Light and fresh, everything was perfectly paired and felt like the beginning of summer. I can tell we are going to get good use out of our smoker!

Rub Recipe: 
1 tsp coffee rub
1 tbsp garlic
1 tsp cumin
1 tsp cayenne pepper
1 tsp brown sugar 
1 tsp dried chile flakes 
1 tsp freshly ground pepper
6 pork chops, each at least 1/2-inch thick

When you're ready, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Season the pork chops on both sides with the Traeger Pork and Poultry Rub or your favorite pork seasonings. Arrange the pork chops on the grill grate and smoke for 30 minutes. Increase the heat to 300 degrees F (Medium) and continue to cook the chops until they reach an internal temperature of 145 to 160 degrees F, about 30 minutes. 

Vinaigrette Recipe:
1/4 cup fresh lime juice
2 tablespoons fresh orange juice
2 teaspoons honey
1 clove garlic, finely minced
1/2 teaspoon coarse salt (kosher or sea)
1/2 teaspoon dried chile flakes
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh or cilantro

In a small mixing bowl, combine the lime juice, orange juice, honey, garlic, salt, and red pepper flakes. Whisk in the olive oil until an emulsion forms. Stir in the parsley. Arrange the chops on a platter or plates and pour some of the vinaigrette over the chops. Serve the remaining vinaigrette on the side.

Note: Use the leftover vinaigrette as a marinade later in the week with chicken breasts, legs & thighs (stay tuned). Grill or Traeger them! Also, if you don't have lime juice, which we forgot to buy at the store, use lemon juice. Just as delicious! 

Thanks Traeger Recipe of the Week!