When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes.
Whisk together flour, cornmeal, salt and pepper. Place mixture on a plate.
In a medium sized bowl, add milk and egg yolk. Whisk to combine.
Pour oil into a cast iron pan on the stove, and heat up oil to 375 degrees F, on a frying thermometer. Turn heat down to medium-high.
Submerge pork chops in the bowl with eggs and milk, then press it down into the plate of the flour mixture, flip and repeat on the other side. Shake any excess flour off.
Slide pork chops into the hot oil. Fry until perfectly golden brown on both sides. About 2 minutes per side.
Transfer pork chops to a cooking tray, and let it finish cooking in the grill. Chops should reach an internal temperature of 145 degrees F.
To make the gravy: Pour out all the oil from the cast iron but 1 Tbsp. Add onion to the cast iron pan and cook stirring, until translucent, but not browned, about 4 minutes. Scatter flour in the pan and cook, stirring for about 3 minutes, until the flour is distributed evenly throughout the onion and is toasted.
Add broth and milk, and whisk until smooth. Bring to a boil and simmer, stirring until the gravy has reached desired thickness, about 2 minutes. Season to taste with salt and pepper.
Remove chops from grill and arrange them on a serving platter. Smother them with the gravy and serve. Enjoy!
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