Steps

• 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 / 107 ˚C

  Super Smoke

• 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.

• 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.

• 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.

• 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℉.

  225 ˚F / 107 ˚C

  145 ˚F / 63 ˚C

• 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.

• 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.

• 9

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