Louisiana Grilled Bayou Pork Chops

Introduction

Get ready for bold Cajun flavors with these Louisiana Grilled Bayou Pork Chops. Thick-cut pork chops are marinated in a tangy Creole glaze, then seared over the 1,000°F center grill grate of the Arteflame before being finished to perfection on the flat griddle cooktop. This technique locks in moisture and creates a beautiful char for the best grilled pork chops you'll ever taste.

Ingredients

• 4 thick-cut bone-in pork chops
• 2 tbsp Creole mustard
• 3 tbsp brown sugar
• 2 tbsp Worcestershire sauce
• 1 tbsp hot sauce
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• Salt and black pepper, to taste
• 4 tbsp unsalted butter, melted
• Juice of 1 lemon

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil onto three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the napkins and light the paper.
3. Let the fire burn down and heat the cooktop, ready for grilling in about 20 minutes.

Step 2: Prepare the Creole Marinade

1. In a bowl, whisk together Creole mustard, brown sugar, Worcestershire sauce, hot sauce, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
2. Coat the pork chops evenly in the marinade and let them sit for at least 30 minutes.

Step 3: Sear the Pork Chops

1. Place the marinated pork chops on the center grill grate to sear at 1,000°F for about 2 minutes per side.
2. Once a deep, flavorful crust has formed, move the pork chops to the flat cooktop griddle.

Step 4: Cook to Perfection

1. Melt butter on the flat cooktop griddle and place the seared pork chops in the butter.
2. Continue cooking, flipping occasionally, until the internal temperature reaches 130°F.
3. Remove from the grill and let the meat rest. Its temperature will rise to a juicy 145°F.
4. Squeeze fresh lemon juice over the pork chops before serving.

Tips

• Remove pork chops from the grill when the internal temperature is 15°F below the target temperature to prevent overcooking.
• Use the outer edges of the cooktop to keep food warm while grilling other ingredients.
• Grill vegetables like bell peppers and corn on the flat cooktop griddle for a full meal on the Arteflame.
• For extra flavor, brush the pork chops with melted butter while cooking.

Variations

• Garlic Herb Pork Chops: Replace Creole mustard with Dijon mustard and add minced garlic with fresh thyme and rosemary.
• Honey Citrus Glaze: Swap brown sugar for honey and add orange zest to the marinade.
• Spicy Cajun Kick: Increase cayenne pepper to 1 tsp and add crushed red pepper flakes.
• Bourbon Maple Glaze: Use maple syrup instead of brown sugar and add 2 tbsp of bourbon for a smoky-sweet flavor.
• Smoky Chipotle Pork Chops: Replace smoked paprika with chipotle powder and add adobo sauce for extra heat.

Best Pairings

• Grilled corn on the cob with butter
• Spicy Cajun coleslaw
• Garlic herb roasted potatoes
• Grilled asparagus
• Sweet potato mash
• A glass of chilled Louisiana-style sweet tea

Conclusion

These Louisiana Grilled Bayou Pork Chops bring bold flavors and steakhouse-quality sear straight to your backyard. The Arteflame’s intense heat ensures a juicy, tender chop with that perfect char. Enjoy this Cajun-inspired dish for your next cookout and impress your guests with your grilling skills.