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Smothered Pork Chops

20

30

Apple

Smother your chops for a saucy bite. Fried pork chops and smothered in scratch-made gravy and baked to wood-fired perfection for an enticingly simple dish.

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  • 1/2 Cup all-purpose flour

  • 1/4 Cup Cornmeal

  • 2 Teaspoon Kosher salt

  • 1 1/2 Teaspoon Ground pepper

  • 1.167 Cup whole milk

  • 1 Large egg yolk

  • 1 1/2 Cup peanut or canola oil

  • 4 Bone-in center-cut pork loin chops

  • 2 2/3 Cup chicken broth

  • 2/3 Cup Whole milk, or half & half

  • salt

  • Pepper

  • salt and pepper

Gravy

  • 1 1/2 Cup diced yellow onion

  • 4 Teaspoon all-purpose flour

  • 1

    When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    : 225 ˚F

  • 2

    On a plate, whisk together the flour, cornmeal, salt, and pepper. In a medium bowl, add the milk and egg yolk, and whisk to combine.

    • 1/2 Cup all-purpose flour

    • 1/4 Cup Cornmeal

    • 2 Teaspoon Kosher salt

    • 1 1/2 Teaspoon Ground pepper

    • 1/2 Cup whole milk

    • 1 Large egg yolk

  • 3

    In a cast iron pan over high heat on the stovetop, add the oil and heat to 375℉ on a frying thermometer. Reduce the heat to medium-high.

    : 375 ˚F

    • 1 1/2 Cup peanut or canola oil

  • 4

    Submerge the pork chops in the bowl with eggs and milk, then dredge both sides in the flour mixture. Shake off any excess flour.

    • 4 Bone-in center-cut pork loin chops

  • 5

    Slide the pork chops into the hot oil, and fry until golden brown on both sides, 2 minutes per side.

  • 6

    Transfer the pork chops to a cooking tray. Insert the probe horizontally into the center of a pork chop, avoiding the bone. Place the pan directly on the grill grates. Close the lid and cook until the internal temperature reaches 145℉.

    : 145 ˚F

  • 7

    Make the gravy. Pour the oil out from the cast iron pan, leaving about 1 tablespoon remaining. Over medium heat, add the onion and cook, stirring occasionally, until translucent but not browned, 4 minutes. Scatter the flour in the pan and cook, stirring constantly, until the flour is distributed evenly throughout the onion and is toasted, 3 minutes.

    • 1 1/2 Cup diced yellow onion

    • 4 Teaspoon all-purpose flour

  • 8

    Add the broth and milk, and whisk until smooth. Bring to a boil and simmer, stirring until the gravy has reached the desired thickness, 2 minutes. Season with salt and pepper to taste.

    • 1 1/3 Cup chicken broth

    • 2/3 Cup Whole milk, or half & half

    • To Taste salt

    • To Taste Pepper

  • 9

    Remove the pork chops from the grill and arrange them on a serving platter. Smother with the gravy and serve warm. Enjoy!

    • 1 1/3 Cup chicken broth

    • 2/3 Cup whole milk

    • To Taste salt and pepper

*Cook times will vary depending on set and ambient temperatures. Access this, and over a thousand other Traeger recipes on the Traeger App.

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