Juicy Grilled Pork Chops (Mississippi Style) | Arteflame

Introduction

There is a specific kind of magic that happens when butter, rendering pork fat, and tangy pepperoncini juice hit a hot griddle—it’s the scent of pure Southern comfort. Imagine biting into a chop that features a crispy, golden-brown crust but melts in your mouth with a savory, buttery glaze. These Mississippi Grilled Southern Pork Chops take the legendary flavors of the viral pot roast and reimagine them for the open fire, creating a dinner that feels like a warm hug on a plate.

Why You'll Love This Recipe

This dish is the definition of a flavor bomb. By utilizing the classic combination of Ranch seasoning and Au Jus mix, you achieve a depth of savory umami that usually takes hours of slow cooking, but in a fraction of the time. It is incredibly versatile and tailored for the Arteflame grill, allowing you to get a high-heat sear on the center grate before letting the chops bathe in a pool of spicy butter on the flat top plancha.

Tips for Success

• Pat it Dry: Always use a paper towel to remove surface moisture from the chops before seasoning to ensure a deep sear rather than steaming the meat.
• Watch the Heat: Pull the pork at exactly 145°F using an instant-read thermometer. A slight blush of pink is desirable and guarantees a juicy bite.
• Let it Rest: Give the meat 5 to 10 minutes off the grill so the juices can settle back into the fibers before slicing.

Ingredient Substitutions

If pork isn't your preference, this seasoning method works beautifully with bone-in chicken thighs. Additionally, if you are sensitive to salt, use unsalted butter to balance out the sodium from the Au Jus packet.

Ingredients

The Meat

• 4 to 6 Thick-cut bone-in pork chops (at least 1 inch thick)
• 2 tbsp Vegetable oil or melted butter (for coating)

The Mississippi Seasoning

• 1 packet Ranch dressing mix (dry seasoning)
• 1 packet Au Jus gravy mix (dry powder)
• 1/2 stick Unsalted butter, sliced into pats
• 8-10 Pepperoncini peppers (whole or sliced)
• 1/4 cup Pepperoncini juice (from the jar)
• Freshly cracked black pepper (to taste)

Instructions

Step 1: Prep the Grill and Meat

1. Fire up your Arteflame grill. You want to build a medium-hot fire in the center to get the plancha (griddle top) hot. Aim for a surface temperature of roughly 400°F-450°F on the flat top.
2. While the grill is heating, pat the pork chops completely dry with paper towels. This ensures a better sear.
3. Lightly coat the chops with oil.
4. In a small bowl, mix the dry Ranch dressing powder and the dry Au Jus powder together.
5. Generously rub this dry mixture over all sides of the pork chops.

Step 2: Sear the Chops

1. Place the seasoned pork chops directly on the center grill grate for a high-heat sear.
2. Sear for about 2-3 minutes per side. You are looking for a golden-brown crust and distinct grill marks, but do not cook them all the way through yet.

Step 3: The Mississippi Finish

1. Move the seared chops onto the flat top griddle surface (the plancha), positioning them slightly away from the direct flame to finish cooking gently.
2. Place a slice or two of butter on top of each pork chop.
3. Top the butter with 2-3 pepperoncini peppers per chop.
4. Drizzle a splash of the pepperoncini juice over the chops and the surrounding griddle surface to create steam and flavor.

Step 4: Cook to Temperature

1. Allow the chops to cook until the internal temperature reaches 145°F. As they cook, the butter will melt and mix with the au jus and ranch powders to create a thick, savory glaze.
2. Flip the chops occasionally in the butter mixture if desired, or baste them with a spoon.
3. Remove from the grill and let them rest for at least 5-10 minutes before serving to allow the juices to redistribute.

Tips

The secret to perfect pork chops lies in temperature control and resting time. Pork is safe to eat at 145°F, which leaves the meat with a slight blush of pink in the center and ensures it remains juicy. If you cook it past 160°F, you risk drying out the meat, regardless of how much butter you use. Use an instant-read thermometer to check the thickest part of the chop, avoiding the bone.

Additionally, do not skip the resting period. When the meat comes off the hot grill, the juices are bunched up near the surface. Resting allows those savory juices to settle back into the fibers of the meat. For an extra burst of flavor, save any butter and juice mixture left on the flat top griddle and spoon it over the chops right before serving. If you find the Au Jus mix too salty, use unsalted butter to balance the sodium levels.

Variations

While the classic Mississippi combination is hard to beat, you can easily tweak this recipe to suit different palates or dietary needs. The robust seasoning profile works well with other proteins or with slight modifications to the heat level. Here are a few ways to customize your grilling experience:

• Spicy Kick: Swap the mild pepperoncinis for sliced pickled jalapeños or add a dash of cayenne pepper to the dry rub mix.
• Herb Crusted: Add a tablespoon of dried rosemary or thyme to the ranch and au jus mixture for a more herbaceous, earthier flavor profile.
• The Poultry Swap: This exact method works wonders on bone-in chicken thighs or breasts if you prefer poultry over pork.
• Onion Lover's: Grill sliced sweet onions on the flat top alongside the chops and pile them on top with the butter for a French-onion style twist.
• Creamy Gravy: Toward the end of cooking, mix a splash of heavy cream into the melting butter and juices on the griddle for a creamy sauce.

Best pairings

These pork chops are rich and savory, so they pair best with sides that can soak up the delicious buttery sauce or cut through the richness with freshness. Because you are cooking on an Arteflame, you can easily prepare your side dishes on the flat top right alongside the meat. Classic Southern comfort food sides are the natural choice here.

• Garlic Mashed Potatoes: The ultimate vessel for the extra butter and au jus gravy drippings.
• Grilled Asparagus: The char from the grill and the natural bitterness of asparagus balance the salty richness of the pork.
• Cornbread: Sweet, crumbly cornbread offers a perfect texture contrast and helps mop up the plate.
• Creamy Coleslaw: A cold, vinegar-based or creamy slaw provides a crisp, refreshing counterpoint to the hot, savory meat.
• Smashed Baby Potatoes: Par-boil them, then smash and crisp them on the grill plancha with rosemary and salt.

Conclusion

Mississippi Grilled Southern Pork Chops are more than just a dinner recipe; they are a flavor experience that brings the best of the South to your backyard. The combination of the tangy ranch, savory au jus, and the richness of butter creates a glaze that transforms a standard cut of pork into something truly restaurant-quality. Using the Arteflame grill allows you to achieve that perfect sear while maintaining the control needed to baste the chops in their own delicious juices.

We hope this recipe becomes a staple in your grilling rotation. It is easy enough for a Tuesday night but impressive enough for Sunday supper. Fire up the grill, gather your friends and family, and enjoy the mouth-watering aroma of these savory chops sizzling on the griddle. Once you try this method, you may never go back to plain grilled pork chops again.