INGREDIENTS

• 5 thick cut bone-in pork chops
• 5 sweet potatoes
• 2 acorn squash
• B&B Apple Pellets

Brine:

• 1/2 cup kosher salt
• 1/2 cup brown sugar
• 1/8 cup B&B Chicken Scratch
• 4 cups water
• 3 tablespoons dried rosemary or 4 tablespoons fresh cut Rosemary
• 2 tablespoons powdered garlic or four cloves crushed garlic

INSTRUCTIONS

1. In a pan mix up all of your brine until ingredients are dissolved and place your pork chop inside to marinate for a minimum of 3 to 4 hours up to 12 hours
2. Rub your sweet potatoes with a little butter or spray with beautiful duck fat spray that’s what I use and salt. Roll up in foil and set aside.
3. Cut your squash into four pieces, spray with either your duck fat spray or rub with butter, kosher salt and pepper
4. After your pork chops are done marinating take them out of the Brine and put them on a sheet pan
5. Heat your Traeger grill to 375-400° using B&B Apple Pellets.
6. Place your meat probe in the middle of your meat and carefully put the meat on the bottom part of the grill. Place your sweet potatoes and squash on the top shelf of your grill.
7. Now you monitor your heat temperature and when your pork chops reach 160 degrees pull them off. Your sweet potato/squash should take approximately one hour but grab a toothpick and just keep checking them until you get the texture you desire.
8. Just serve. You can make cinnamon butter and do grilled cinnamon butter sweet potatoes or you can match them and serve your pork chop on top along with one of your favorite vegetables!