Grilled Smothered Pork Chops
Grilled smothered pork chops are thick-cut, bone-in chops seared on a hot grill, then finished in a cast iron skillet with sautéed onions and rich brown gravy. The two-zone grilling method ensures a caramelized crust while keeping the meat tender and juicy.
Total
35 minServings
4Ingredients
Check what you already have. We'll leave it off your shopping list.
8 Ingredients
CookOS may earn a commission from Instacart orders.
Powered by
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Instructions
- 1
Generously season the pork chops on all sides with Cajun seasoning.
- 2
Prepare a grill for two-zone cooking, with hot coals on one side.
- 3
Sear the pork chops over direct heat for about 3 minutes per side to develop a nice crust.
- 4
Move the seared pork chops to the cooler side of the grill. Place a cast iron skillet over the direct heat.
- 5
Add olive oil to the hot skillet, then add the sliced onions and sauté for about 5 minutes until they begin to soften.
- 6
Nestle the seared pork chops into the onions in the skillet.
- 7
In a separate bowl, whisk together the brown gravy mix packets with 2 cups of water. Pour the gravy mixture over the pork chops and onions.
- 8
Simmer the pork chops in the gravy until they are cooked through, reaching an internal temperature of at least 145°F.
- 9
To serve, place a generous scoop of mashed potatoes on a plate, sprinkle with potato seasoning if desired, top with a pork chop, and spoon the gravy and onions over everything.
Was this recipe helpful?
Tips & Notes
Pro tips
- Use two-zone grilling: sear the chops over direct heat for crust development, then move to cooler side to finish cooking through without drying out.
- Verify internal temperature reaches 145°F minimum before serving; a meat thermometer removes guesswork and prevents overcooking.
- Sauté onions for the full 5 minutes to develop sweetness and soften them; this adds depth to the gravy.
- Don't skip the 3-minute sear per side; the Maillard reaction creates the flavorful crust that defines this dish.
Substitutions
- Cajun seasoning → garlic powder, paprika, and black pepper (basic Creole blend)
- Brown gravy mix packets → homemade gravy using beef broth and cornstarch slurry (for control over sodium and flavor)
- Yellow onion → white or sweet onion (white will be milder, sweet will caramelize faster)
Storage & make-ahead
Store leftovers in an airtight container refrigerated for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to prevent the pork from drying out.
Equipment
grill with two-zone capability · cast iron skillet · meat thermometer
Common Questions
How do you know when grilled pork chops are done?
Pork chops are safe to eat at an internal temperature of 145°F. Use a meat thermometer inserted into the thickest part without touching bone to verify doneness.
Can you make this recipe without a grill?
Yes. Sear the pork chops in a hot cast iron skillet for 3 minutes per side, then proceed with the gravy and onions in the same skillet.
What thickness of pork chops works best?
This recipe calls for thick-cut bone-in chops about 1.5 inches thick, which stay juicy during grilling and simmering.
Can you prepare the pork chops ahead of time?
Season and refrigerate the pork chops up to 24 hours in advance. Bring to room temperature before grilling for even cooking.
What can you use instead of brown gravy mix packets?
Make gravy from scratch using beef broth, flour, and seasonings, or use canned beef gravy heated with the pan drippings.
