Grilled Pork Chops with Pumpkin Spice (Massachusetts Style) | Arteflame

Introduction

There is something undeniably magical about the first crisp evening of autumn, especially here in New England. It calls for the aroma of woodsmoke mingling with warming spices. These Grilled Pumpkin Spiced Pork Chops are my love letter to the season. Imagine sinking your teeth into a juicy, thick-cut chop featuring a caramelized, mahogany crust that balances the savory richness of pork with the nostalgic warmth of cinnamon, ginger, and cloves. It is the perfect comfort food for a chilly night by the fire.

Why This Recipe Works

I adore this recipe because it proves that pumpkin spice isn't just for lattes. By combining dark brown sugar with savory aromatics like smoked paprika and garlic, the blend creates a sophisticated "swicy" (sweet and spicy) profile. Cooking this on the Arteflame grill is a game-changer; the high heat sears the sugars instantly without burning them, creating a texture you simply can't get in a skillet.

Tips for Success

• Mind the thickness: Always ask your butcher for bone-in chops at least 1.5 inches thick. Thin chops will dry out before that beautiful sugar crust develops.
• Watch the heat: Sugar burns at high temps. Sear quickly on the center grate for color, then immediately move to the cooler flat top to finish cooking gently.
• Let it rest: Patience is flavor. Letting the meat rest for 10 minutes allows the juices to redistribute, ensuring every bite is succulent.

Ingredient Substitutions

If you aren't a fan of pork, this rub is equally spectacular on bone-in chicken thighs or even a meaty salmon fillet. Watching your sugar intake? You can swap the brown sugar for a granular monk fruit sweetener, though keep a close eye on the grill as it creates a different type of crust.

Ingredients

The Meat

• 4 thick-cut, bone-in pork chops (approx. 1.5 inches thick)
• 2 tbsp olive oil or melted butter (for binding the rub)

The Massachusetts Spice Rub

• 2 tbsp dark brown sugar (packed)
• 1 tbsp pumpkin pie spice
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp Kosher salt
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp cayenne pepper (optional, for a kick)

Garnish (Optional)

• Fresh sage leaves
• Compound butter with maple syrup

Instructions

Step 1: Fire Up the Arteflame

1. Begin by building a medium-sized fire in the center of your Arteflame grill using dry hardwoods like oak or hickory. These woods complement the pork's natural flavor.
2. Allow the fire to burn down until you have a solid bed of coals and the cooktop is evenly heated. The center grill grate should be searing hot (over 600°F), while the outer flat top ranges from medium to medium-high heat.
3. Wipe the cooktop down with a little oil to season it before placing any food on the steel.

Step 2: Prepare the Spice Rub

1. In a small mixing bowl, combine the brown sugar, pumpkin pie spice, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne.
2. Whisk the dry ingredients together until they are well blended and there are no clumps of brown sugar remaining.
3. Pat the pork chops completely dry with paper towels. This step is crucial for achieving a good crust.
4. Brush the chops lightly with olive oil or melted butter, then coat them generously with the spice rub on all sides, pressing the spices into the meat to adhere.

Step 3: Sear the Chops

1. Place the seasoned pork chops directly onto the center grill grate for the initial sear.
2. Sear for about 2 minutes per side. Because of the sugar in the rub, watch carefully to ensure it caramelizes rather than chars. You want a deep mahogany color.
3. Don't forget to sear the fat cap by holding the chops vertically with tongs against the grill grate for 30 seconds to render the fat.

Step 4: Finish on the Flat Top

1. Once seared, move the pork chops onto the flat carbon steel cooktop. Position them in a zone with medium heat (further from the center) to finish cooking through.
2. Cook for an additional 4-6 minutes per side, depending on thickness.
3. Use an instant-read meat thermometer to check the internal temperature. Remove the chops when they reach 140°F (60°C).

Step 5: Rest and Serve

1. Remove the chops from the grill and place them on a cutting board or warm platter.
2. Tent loosely with aluminum foil and let the meat rest for at least 5 to 10 minutes. The carryover cooking will bring the final temperature to the USDA recommended 145°F.
3. Serve immediately, garnished with fresh sage or a dollop of maple butter if desired.

Tips

Grilling pork chops with a sugar-based rub requires careful heat management to prevent the exterior from burning before the interior is cooked. The beauty of the Arteflame lies in its varied heat zones. Always rely on the outer ring of the flat top to finish the cooking process gently. If you notice the rub darkening too quickly during the sear, move the chops to the flat top immediately. The residual heat of the steel is often enough to create a crust without the direct aggression of the open flame.

Furthermore, selecting the right cut of meat is essential for this recipe. Always opt for bone-in chops that are at least one inch thick, preferably one and a half inches. Thin chops tend to dry out quickly on the grill. The bone acts as an insulator, helping the meat near it stay juicy and tender. If you have time, dry-brining the chops with just the salt component in the fridge for 2 hours before applying the rest of the rub will result in an even juicier final product.

Variations

While the classic pumpkin spice profile is delicious, you can easily tweak this recipe to suit different palates or dietary preferences. The versatility of the Arteflame cooktop allows you to experiment with glazes and crusts that might flare up on a traditional grate grill. Here are a few ways to mix things up:

• Maple Glazed: Brush the chops with pure Massachusetts maple syrup mixed with a splash of apple cider vinegar during the last 2 minutes of cooking for a sticky, sweet finish.
• Spicy Kick: Double the cayenne pepper and add a teaspoon of chili flakes to the rub for a "swicy" (sweet and spicy) experience that cuts through the richness of the pork.
• Herb Crusted: Mix finely chopped fresh rosemary and thyme into the dry rub to emphasize the savory herbal notes over the sweet spices.
• Apple Brined: Soak the pork chops in an apple cider and salt brine for 4 hours prior to grilling to infuse them with a distinct orchard flavor.
• Poultry Swap: If you aren't a fan of pork, this exact spice rub works wonders on bone-in chicken thighs or turkey breasts.

Best pairings

To create a cohesive autumn meal, pair these pork chops with sides that utilize the surface area of your Arteflame grill while the meat is resting. The savory pumpkin spices bridge the gap between sweet sides and savory vegetables, allowing for a diverse plate. Since you already have the grill hot, utilizing the flat top for vegetables is efficient and adds a smoky flavor profile that oven roasting can't replicate.

• Grilled Apple Slices: Throw thick slices of Granny Smith apples on the flat top with a little butter until they are tender and slightly caramelized.
• Charred Brussels Sprouts: Halve Brussels sprouts and grill them cut-side down on the steel until crispy, tossing with bacon bits.
• Sweet Potato Mash: A classic pairing, the natural sweetness of yams complements the pumpkin spice rub perfectly.
• Wild Rice Pilaf: A hearty grain salad with dried cranberries and pecans adds texture and nutty flavors.
• Cider or Amber Ale: Serve with a cold local hard cider or a malty amber ale to cut through the fat and spices.

Conclusion

These Massachusetts Grilled Pumpkin Spiced Pork Chops are more than just a dinner; they are a tribute to the changing seasons and the joy of outdoor cooking. The combination of warming spices, caramelized brown sugar, and the unmistakable smoky flavor from the wood fire creates a dish that is deeply satisfying and uniquely memorable. By utilizing the specific heat zones of the Arteflame, you achieve a restaurant-quality result that is juicy on the inside and perfectly crusted on the outside.

Whether you are hosting a fall gathering or simply looking to spice up your weeknight rotation, this recipe is sure to become a new favorite. Fire up the grill, pour a glass of cider, and enjoy the rich, savory tastes of autumn right in your backyard.