Grilled Bone‑In Center‑Cut Pork Chops with Butter‑Roasted Potatoes, Onions & Mushrooms

Preheat the grill for indirect heat, arranging a hot side with charcoal and a cooler side for indirect cooking.

Pat the pork chops dry, then coat both sides with the dry pork rub, a light dusting of breadcrumbs, and a drizzle of cooking oil.

Heat a large cast‑iron pan on the hot side of the grill, add a little oil, and sear the pork chops for 1–2 minutes per side until nicely browned.

Transfer the seared chops to a sheet pan and place them on the cooler side of the grill; close the lid, maintain a temperature of about 350°F, and cook for 20–25 minutes until the internal temperature reaches 140–145°F.

While the chops are cooking, toss the pre‑cooked potatoes, sliced onion, and mushrooms with oil, a splash of soy sauce, and a few pats of butter; spread them on a separate sheet pan.

Place the vegetable pan on the cooler side of the grill alongside the pork and roast for about 20 minutes until the potatoes are crispy and the vegetables are tender.

Remove the pork chops and vegetables from the grill, let the meat rest briefly, then serve the chops with the butter‑roasted potatoes, onions, and mushrooms.