Smoked & Seared Brined Pork Chops

1. In a non-reactive container, whisk together the peach nectar, Cholula hot sauce, kosher salt, and brown sugar until the ingredients are liquified to create the brine.
2. Add the pork chops to the brine and let them brine for 6 hours.
3. Remove the chops from the brine and pat them dry thoroughly.
4. Preheat your Traeger grill to 225F.
5. Season the chops generously with your favorite BBQ rub.
6. Smoke the chops on the preheated grill until their internal temperature reaches 110F.
7. Remove the chops from the heat.
8. Sear the chops on all sides, including the fat, in a roaring hot cast iron pan.
9. Continue searing until the internal temperature reaches your desired doneness: 145F for medium rare, 150F for medium, 155F for medium well, or 160F+ for well done.
10. Remove the chops from the pan and let them rest for 10-15 minutes prior to slicing and serving.