A hearty comfort food combo straight from your RCS Gas Grill—juicy, smoky pork chops paired with creamy, cheesy bacon mac & cheese baked in a cast-iron skillet.
Ingredients
Pork Chops
- 2–4 bone-in pork chops (1–1.5″ thick)
- Worcestershire sauce (to taste)
- 2 tsp minced garlic
- ½ tsp ground mustard
- 1 tsp salt
- 1 tsp pepper
- ½ tsp cayenne pepper
- 2 tbsp brown sugar
- 1 tsp paprika
Macaroni & Cheese
- 1 lb noodles (elbow or rigatoni)
- ¼ cup butter
- ½ tsp minced garlic
- ¼ cup flour
- 3 cups milk
- ¼ tsp cayenne pepper
- ½ tsp pepper
- ½ tsp ground mustard
- 2 tsp salt
- 3 cups sharp white cheddar cheese, shredded
- ¼ cup cooked bacon, crumbled
RCS Gas Grill Instructions
Pork Chops
-
Preheat Your Grill
Heat your RCS Gas Grill to medium-high (400–450°F). -
Prepare the Seasoning
In a bowl, whisk together minced garlic, ground mustard, salt, pepper, cayenne, brown sugar, and paprika. -
Season the Pork Chops
Brush chops with Worcestershire sauce, then coat with the seasoning mix. Set aside while you prepare the mac & cheese.
Macaroni & Cheese
-
Cook the Pasta
Bring water to a boil on your RCS Side Burner. Cook noodles until al dente; drain. -
Make the Sauce
In a medium saucepan, melt butter. Add garlic and sauté for 1 minute. Stir in flour to make a roux, cooking for another minute.
Slowly whisk in milk until thickened. -
Season & Add Cheese
Remove from heat. Stir in cayenne, pepper, mustard, and salt. Add cheeses until melted. Mix in bacon. -
Bake on the Grill
Combine pasta and cheese sauce in a cast-iron skillet. Place the skillet directly on the hot grill.
Grill the Pork Chops
- Sear chops over direct heat for 1–2 minutes per side.
- Turn burners to low and cook another 5–6 minutes, until internal temperature reaches 145°F.
- Remove and rest under foil for 10 minutes.
Serve & Enjoy
- Carefully remove mac & cheese from the grill.
- Plate rested pork chops with generous portions of bubbling mac & cheese.
- Optional garnish: fresh parsley or a sprinkle of paprika.