Smoky & Sweet: Indiana Grilled Apple Butter Pork Chops Recipe

Introduction

There is something deeply comforting about the culinary traditions of the American Midwest, where simple, high-quality ingredients are transformed into hearty feasts. This Indiana Grilled Apple Butter Pork Chops recipe is the perfect embodiment of that philosophy, blending the savory richness of premium pork with the warm, spiced sweetness of autumn harvest apples. By cooking this on an Arteflame grill, you elevate a standard dinner into a rustic experience; the high-heat center sear locks in the juices, while the flat cooktop gently caramelizes the sugars in the apple butter without burning them. It is a dish that evokes the feeling of crisp fall evenings, falling leaves, and the warmth of a fire, making it an ideal choice for a family gathering or a cozy weekend meal. Let the smoky aroma of the grill marry with the sweet glaze for a bite that is truly unforgettable.

Ingredients

The Meat

• 4 thick-cut bone-in pork chops (at least 1 inch thick)
• Salt and freshly cracked black pepper (to taste)
• 2 tbsp olive oil (for coating)

The Apple Butter Glaze

• 1 cup high-quality apple butter
• 2 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional, for a subtle kick)

Instructions

Step 1: Prepare the Grill and Meat

1. Start by firing up your Arteflame grill. Aim for a medium-high fire to get the center grill grate hot for searing, while the outer flat cooktop reaches a steady medium heat.
2. While the grill heats up, pat the pork chops completely dry with paper towels. This ensures a superior crust.
3. Brush the chops lightly with olive oil and season generously with salt and black pepper on all sides. Let them sit at room temperature for about 15 minutes.

Step 2: Make the Glaze

1. In a small bowl, combine the apple butter, minced garlic, Dijon mustard, apple cider vinegar, smoked paprika, cinnamon, and cayenne pepper.
2. Whisk until smooth and set aside near your grill station.

Step 3: The Initial Sear

1. Place the pork chops directly on the center grill grate of the Arteflame.
2. Sear for about 2-3 minutes per side. You are looking for distinct grill marks and a beautiful golden-brown color, but do not cook them through yet.

Step 4: Cook to Perfection

1. Move the chops from the center grate to the flat carbon steel cooktop. This zone provides even heat which is perfect for finishing the pork without drying it out.
2. Begin brushing the apple butter glaze generously over the chops. Flip them every 2 minutes, reapplying the glaze each time. This builds up a sticky, caramelized layer.
3. Continue cooking until the internal temperature reaches 145°F (63°C).

Step 5: Rest and Serve

1. Remove the chops from the grill and place them on a cutting board or platter.
2. Brush one final layer of the remaining glaze over the top.
3. Tent loosely with foil and let the meat rest for at least 5 to 10 minutes to allow the juices to redistribute before serving.

Tips

Achieving the perfect pork chop is all about temperature control and timing. The most crucial tip for this recipe is to trust your meat thermometer. Pork is safe to eat at 145°F, and pulling it off the grill exactly at that temperature (or even 140°F, as it will rise while resting) ensures the meat remains juicy and tender rather than dry and tough. Additionally, because apple butter has a high sugar content, it can burn quickly if exposed to direct high flames for too long. This is why the Arteflame is superior for this recipe; moving the chops to the flat cooktop allows the sauce to bubble and caramelize into a sticky glaze rather than charring into bitterness. Always use bone-in chops if available, as the bone insulates the meat and provides deeper flavor.

Variations

While the classic Indiana style focuses on sweet spices, you can easily tweak this recipe to suit different palate preferences. Experimenting with the glaze ingredients can transform the dish entirely while keeping the cooking method the same. Here are a few ways to mix it up:

• The Bourbon Kick: Add 2 tablespoons of your favorite bourbon to the glaze for a smoky, woody depth.
• Spicy Apple: Increase the cayenne pepper or add a tablespoon of chipotle in adobo for a smoky heat that cuts through the sugar.
• Herbal Note: Finely chop fresh sage and rosemary and mix it into the butter glaze for a savory, earthy profile.
• Maple Twist: Substitute half the apple butter for pure maple syrup for a richer, darker sweetness.
• Asian Fusion: Add a splash of soy sauce and fresh ginger to the apple butter for an umami-packed variation.

Best pairings

To create a balanced meal, you want sides that complement the sweetness of the pork without overpowering it. Since you already have the Arteflame hot, utilize the flat cooktop to prepare your sides alongside the main course. Earthy vegetables are particularly good candidates as they ground the sugary notes of the apple butter. Consider textures that offer a crunch or a creamy contrast to the tender meat.

• Grilled Root Vegetables: Carrots, parsnips, and sweet potatoes roasted on the flat top with a little butter and thyme.
• Charred Brussels Sprouts: Cooked until crispy on the edges with bacon bits.
• Creamy Polenta or Grits: A soft bed of cheesy grits soaks up the extra sauce beautifully.
• Fresh Arugula Salad: A peppery green salad with a lemon vinaigrette helps cut through the richness of the pork.

Conclusion

The Indiana Grilled Apple Butter Pork Chop is more than just a recipe; it is a celebration of seasonal flavors and the joy of outdoor cooking. By utilizing the versatile heat zones of the Arteflame grill, you achieve a professional-quality result—juicy meat with a perfectly seared crust and a glaze that is sticky, sweet, and savory all at once. Whether you are hosting a fall barbecue or simply looking to elevate your weeknight dinner rotation, this dish delivers on all fronts. Gather your ingredients, fire up the grill, and enjoy a meal that truly tastes like home.