Hoosier Pork Chops - Indiana Style Grilled Perfection

Introduction

Experience the rich, savory flavors of Indiana with these thick-cut Hoosier Pork Chops. Marinated in apple cider vinegar, garlic, and spices, then reverse-seared to lock in the juices, these pork chops will impress with their steakhouse-quality sear and juicy tenderness. Grilled over an open fire on the Arteflame grill, the intense center heat creates a beautiful crust while the outer griddle ensures perfectly even cooking. Get ready for a true Indiana grilling experience!

Ingredients

• 4 thick-cut Indiana pork chops
• 1/2 cup apple cider vinegar
• 3 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 2 tablespoons butter (for grilling)
• 2 tablespoons brown sugar
• 1 teaspoon onion powder

Instructions

Step 1: Prepare the Grill

1. Pour a few tablespoons of vegetable oil over three paper napkins.
2. Place the soaked napkins into the center of the Arteflame grill.
3. Stack firewood on top of the napkins and light the paper.
4. Allow the fire to burn for about 20 minutes until the grill is ready.

Step 2: Marinate the Pork Chops

1. In a bowl, mix apple cider vinegar, garlic, Dijon mustard, smoked paprika, salt, black pepper, cayenne pepper, brown sugar, and onion powder.
2. Place the pork chops in a resealable plastic bag or shallow dish and coat them with the marinade.
3. Marinate for at least 1 hour, preferably overnight.

Step 3: Sear the Pork Chops

1. Once the fire is ready and the center grill grate reaches 1,000°F, place the chops directly on the grill grate.
2. Sear each side for 1-2 minutes until a crisp, golden-brown crust forms.

Step 4: Finish on the Griddle

1. Move the seared pork chops to the flat griddle cooktop.
2. Adjust placement depending on doneness—near the center for faster cooking, toward the outer edge for slower cooking.
3. Cook until the internal temperature reaches 145°F.
4. Remove from the grill at 130°F, as carryover cooking will bring it to the ideal temp.

Step 5: Rest and Serve

1. Let the pork chops rest for 5 minutes.
2. Serve hot and enjoy the flavors of Indiana!

Tips

• Always let meat rest after grilling to allow juices to redistribute.
• Use butter instead of oil for richer flavor.
• If cooking vegetables, grill them on the outer heat zones while finishing the pork chops.

Variations

1. Maple Bourbon Hoosier Chops: Replace brown sugar with maple syrup and add a splash of bourbon to the marinade.
2. Spicy BBQ Hoosier Chops: Use BBQ sauce instead of Dijon mustard and add extra cayenne for heat.
3. Garlic Herb Hoosier Chops: Add chopped rosemary and thyme to the marinade for an herby twist.
4. Sweet & Smoky Hoosier Chops: Use smoked honey and a pinch of chipotle powder for sweet heat.
5. Apple Cinnamon Hoosier Chops: Replace vinegar with apple juice and add a touch of cinnamon for a fall-inspired dish.

Conclusion

Hoosier Pork Chops are a delicious way to experience Indiana’s best flavors. With a perfect steakhouse sear from the Arteflame grill and juicy tenderness from reverse searing, this dish is sure to impress. Whether you stick to the classic recipe or try a flavorful variation, you can’t go wrong with this grilled masterpiece.

Best Pairings

• Grilled sweet potatoes
• Charred corn on the cob
• Sauteed green beans
• Apple slaw
• Indiana craft beer
• Classic cornbread