Pork chops seasoned and grilled on a gas grill. The grilled pork chops are then smothered in a mushroom, butter, onion, garlic and brie sauce. This takes a fairly inexpensive cut of meat and makes it into a super succulent and savory entrée that can be knocked out after a long commute and still get the family fed at a reasonable hour. Scroll down to get step-by-step, picture-by-picture, foolproof grilling instructions for Grilled and Smothered Pork Chops

If you are looking for other grilled, pork chop recipes, this is the info you need. The perfect summer recipe is Grilled Pork Chops with Watermelon Salsa. And for the Fall season, Caramel Apple Stuffed Pork Chops (Finally, something you can do with those caramel apples the kids don’t eat). Additionally, the mother of all pork chop recipes is this one with Tomahawk Pork Chops with the Pork Belly Still on the Bone

Grilled and Smothered Pork Chops Ingredients

Pork Chop Ingredients:

• 6 pork loin chops
• 3/4 teaspoon granulated garlic, substitute garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4-1/2 teaspoon pepper

Sauce Ingredients:

• 3 tablespoons butter
• 2 cup sliced crimini mushrooms
• 1/2 large white onion, chopped
• 2 cloves garlic, minced
• 2 cups milk
• 3 ounces cream cheese
• 1 teaspoon kosher salt
• 2 tablespoons flour
• 1/2 teaspoon coarsely ground black pepper
• 4-5 ounces Brie cheese, rind removed, cut into 1/2 inch cubes
• 2 tablespoons fresh chives, chopped

Before we go much farther, time to discuss mushrooms

What are Button Mushrooms, Crimini Mushrooms, Portabello Mushrooms?

All three of these are the same mushroom. The names are simply different stages of maturity. The youngest mushrooms are the white, button mushrooms. These have the least flavor of the group. As the button mushrooms mature they darken and are called crimini mushrooms. The crimini are also known as a baby bella or baby portabello. Crimini mushrooms have more flavor than the button mushrooms. Finally, when the mushrooms really mature and get much bigger, they develop into the large, brown portabello mushrooms which have the most flavor. But these three mushrooms are all the same species.

If you really want to bake your noodle, let’s talk bell peppers. Green, yellow, orange and red peppers are all the same pepper. The unripe bell pepper is green, then turns yellow before turning to orange and finishes up as red. Go ahead and google it. I’ll wait

Additionally, for this recipe, you could use any of these mushrooms. Besides, the mushrooms will be part of a sauce, and since mushrooms are more sponge than fungus (just go with me here), no matter which maturity of mushroom you choose, they will soak up a lot of flavor from the sauce.

Pork Chop Prep

Season the pork chops with garlic, onion, salt and pepper on both sides and set aside

Smothering Sauce Steps

Then, turn on a medium high burner on the stove or set the skillet right on the grill and use it as the heat source for the pan.

Next, add butter to the skillet and wait for it to melt. Once the butter melts, add the onions, mushrooms, and garlic and sauté until the mushrooms are tender and the onions are starting to caramelize:

While the onions are cooking, combine the milk, cream cheese, salt, flour, and coarsely ground black pepper in a blender and blend until smooth:

When the onions have finished cooking, add the sauce mixture, and cook until bubbly and thickened. Remove from heat add the Brie cubes and stir to combine. Set aside:

Prepare the Grill

Then, preheat the gas grill to 400F-450F, in this case our Broilmaster which is the answer to your question, if the question is, “Where can I get a great gas grill I don’t have to replace every 3 years.” Indeed, stop buying grills that crap out after a couple years.

Grill chops for about 4 minutes at the 10 o’clock position and rotate to the 2 o’clock position and cook for another 4 minutes:

Flip the grilled pork chops over and repeat:

When the chops hit an internal temperature of 145F you can remove them from the grill.

I know some of you are questioning that 145F number, although I assure you it’s legit:

What Temp for Pork?

The USDA says that we can cook pork to 145F which is medium rare for pork. Hence, there will be a little pink. Why? Because those nasty critters that plagued livestock for centuries are no longer present in the American agricultural system. But if you are freaked out by a little pink, by all means take them to 160F-165F. Either way, grab a probe thermometer to make sure you get the temp right.

Once chops have cooked to your desired finished temp, transfer to a serving platter and allow to rest for 5 minutes.

Finally, smother each chop with crimini mushroom sauce with brie and garnish with chives:

Grilled and Smothered Pork Chops Summary

We eat pork chops quite a lot in my household of 6. It’s an inexpensive way to feed my huge crew. And we’ve cooked them just about every way imaginable as we are constantly looking for new ways to jazz up the pork chop. I can cook this in fairly short order on my gas grill, which means you can knock this out after commuting home from the office and still get the family fed in a reasonable time. Grilled and smothered pork chops are definitely in the permanent rotation in our home. Give this pork chop recipe a shot and you will not be disappointed.

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Smothered Pork Chops Recipe Card:

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Grilled and Smothered Pork Chops

Pork chops grilled and smothered in a mushroom, butter, onion, garlic and brie sauce to make Grilled and Smothered Pork Chops

Course Entree, Main Course, Pork Chop, Pork Chops

Cuisine American, American Fare, Grilling, North American, Pork, Pork Chop, Pork Chops

Keyword Baby Bellas, Brie, Brie Cheese, Button Mushrooms, Crimini, Crimini Mushrooms, Garlic Grilled Mushrooms, Grilled and Smothered Pork Chops, Grilled Pork Chop Recipe, Grilled Pork Chop Recipes, Grilled Pork Chops, Mushroom Sauce, Pork Chop, Pork Chops, Portobello Mushrooms, Portobellos, Recipe, Smothered Pork Chops, Smothered Sauce, What Temp for Pork

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Resting time 5 minutes minutes

Servings 6 People

Ingredients

Pork Chops Ingredients

• 6 Pork chops
• ¾ teaspoon Granulated garlic Substitute garlic powder
• ½ teaspoon Onion powder
• ½ teaspoon Salt
• 1/4-1/2 teaspoon Pepper

Crimini Mushroom Sauce with Brie

• 3 tablespoons Butter
• 2 cups Crimini mushrooms Sliced
• ½ Large white onion Chopped
• 2 cloves Garlic Minced
• 2 cups Milk
• 3 ounces Cream cheese
• 1 teaspoon Salt
• 2 tablespoons Flour
• ½ teaspoon Coarsely ground black pepper
• 4-5 ounces Brie cheese Rind removed and cut into 1/2 inch cubed
• 2 tablespoons Fresh chives Finely chopped

Instructions

• Season the pork chops with the garlic, onion, salt and pepper on both sides and set aside
• Preheat the grill to 400F-450F
• While the grill preheats, make the sauce. Turn on a medium high burner on the stove or set the skillet right on the grill and use it as the heat source for the pan. 
• Add butter to the skillet and wait for it to melt. Once the butter melts, add the onions, mushrooms, and garlic and sauté until the mushrooms are tender and the onions are starting to caramelize,
• While the onions are cooking, combine the milk, cream cheese, salt, flour, and coarsely ground black pepper in a blender and blend until smooth.
• When the onions have finished cooking, add the sauce mixture, and cook until bubbly and thickened. Remove from heat add the Brie cubes and stir to combine. Set aside.
• Grill the pork chops for about 4 minutes at the 10 o’clock position and rotate to the 2 o’clock position and cook for another 4 minutes. 
• Flip the grilled pork chops over and repeat
• Once the pork chops reach 145F-165F remove from the grill and allow to rest for 5 minutes on a serving platter.
• Smother each chop with mushroom sauce and garnish with chives.
• Serve and enjoy.

A few more pics of this grilled pork chop recipe

The post Grilled and Smothered Pork Chops first appeared on GrillinFools.

Author information

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.

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