Juicy Grilled Pork Chops (Montana Style) | Arteflame

Introduction

There is something primal and deeply satisfying about the scent of wood smoke mingling with the savory aroma of sizzling meat. These Montana Grilled Pork Chops channel the rugged spirit of the American West, delivering a steakhouse-quality dinner right in your backyard. One bite reveals a mahogany, caramelized crust giving way to an incredibly juicy interior—the kind of meal that demands you slow down and savor every mouthful under the open sky.

Why This Recipe Works

I absolutely adore this recipe because it banishes the fear of dry pork forever. By utilizing the unique heat zones of the Arteflame grill, you get that high-heat sear without turning the meat tough. The marinade is the real MVP here; it is a bold, ranch-style blend of tangy vinegar and earthy spices that penetrates deep into the meat, ensuring every bite is packed with savory goodness.

Kitchen Wisdom

• Watch the Temp: Pull the chops at 140°F. Carryover cooking is real, and it will take them to the perfect 145°F while they rest.
• Room Temp Start: Take your chops out of the fridge 30 minutes before grilling to ensure an even cook throughout.

Swaps & Subs

If you are cooking for a gluten-free crowd, simply swap the soy sauce for Tamari or coconut aminos. For a touch of sweetness to balance the savory punch, feel free to whisk a tablespoon of honey or maple syrup into the marinade.

Ingredients

The Meat

• 4 thick-cut bone-in pork chops (about 1.5 inches thick)

The Montana Marinade

• 1/2 cup soy sauce (or Tamari for gluten-free)
• 1/4 cup olive oil
• 2 tablespoons Worcestershire sauce
• 2 tablespoons apple cider vinegar
• 3 cloves garlic, minced
• 1 tablespoon Montreal Steak Seasoning (or coarse black pepper and sea salt mix)
• 1 teaspoon dried thyme
• 1 teaspoon onion powder
• Fresh parsley for garnish

Instructions

Step 1: Create the Marinade

1. In a medium mixing bowl, whisk together the soy sauce, olive oil, Worcestershire sauce, and apple cider vinegar until emulsified.
2. Stir in the minced garlic, Montreal Steak Seasoning, dried thyme, and onion powder.
3. Place the pork chops in a large resealable plastic bag or a shallow glass dish. Pour the marinade over the chops, ensuring they are thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, though 4 to 6 hours is ideal for maximum flavor penetration.

Step 2: Fire Up the Arteflame

1. Build a wood fire in the center of your Arteflame grill. Allow the fire to burn down until you have a bed of hot coals and the cooktop reaches cooking temperature (usually about 20-30 minutes).
2. Lightly oil the flat steel cooktop to prepare the surface. You want the center grate to be extremely hot for searing and the outer flat top to be medium-high heat.

Step 3: The Sear

1. Remove the pork chops from the marinade and let the excess drip off. Discard the remaining marinade.
2. Place the chops directly on the center grill grate right over the fire. Sear for about 2 minutes per side. You are looking for a deep, mahogany crust and distinct grill marks, not to cook it through yet.

Step 4: The Finish

1. Move the pork chops from the center grate onto the flat steel cooktop. Position them in a zone with medium heat (further from the center).
2. Cook for an additional 4-6 minutes per side, depending on thickness. Use an instant-read thermometer to check the internal temperature. You want to pull them off the grill 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 platter.
2. Tent loosely with aluminum foil and let them rest for at least 5 to 10 minutes. The residual heat will raise the internal temperature to the USDA recommended 145°F (63°C).
3. Garnish with fresh chopped parsley and serve immediately.

Tips

Cooking pork chops to perfection requires attention to temperature and timing. The biggest mistake home cooks make is overcooking pork, resulting in a dry, chewy texture. By utilizing the Arteflame's heat zones, you mitigate this risk significantly. Always trust your meat thermometer rather than cooking purely by time, as the thickness of the chop and the ambient temperature can alter cooking speeds. Additionally, make sure to bring your marinated pork chops out of the refrigerator about 30 minutes before grilling; cooking cold meat leads to uneven doneness. If your chops are particularly thick, you can sear the fat cap (the side of the chop) on the flat top to render the fat and make it crispy, adding an extra layer of texture that mimics a high-end steakhouse experience.

Variations

While the classic Montana style is savory and peppery, you can easily adapt this recipe to suit different palate preferences without losing the rustic charm. Here are a few ways to tweak the flavor profile:

• Sweet & Savory: Add 2 tablespoons of honey or maple syrup to the marinade to encourage caramelization and balance the saltiness of the soy sauce.
• Spicy Kick: Incorporate 1 teaspoon of red pepper flakes or a dash of cayenne pepper into the marinade for some heat.
• Herb Garden: Swap the dried thyme for fresh rosemary and sage during the last few minutes of cooking on the flat top for an aromatic finish.
• Citrus Twist: Squeeze fresh lemon or orange juice over the chops right as they finish resting to cut through the richness.
• Mustard Glaze: Whisk a tablespoon of Dijon mustard into the marinade for a tangier, sharper flavor profile.

Best pairings

These robust pork chops need sides that can stand up to their bold flavor. Since you are already using the Arteflame, it makes sense to prepare your side dishes right alongside the meat on the flat top. The savory juices from the pork can even add flavor to vegetables cooked nearby.

• Griddle Smash Potatoes: Par-boil small potatoes, then smash them on the oiled flat top until crispy and golden brown.
• Charred Asparagus: Toss asparagus in oil and lemon, then grill on the flat top until tender-crisp with a slight char.
• Grilled Corn on the Cob: Roast corn directly on the flat top or grate, serving with a compound chili-lime butter.
• Rustic Apple Sauce: A classic pairing, warm homemade applesauce complements the savory pork perfectly.

Conclusion

Mastering Montana Grilled Pork Chops on the Arteflame is about more than just following a recipe; it is about embracing the process of fire cooking. The combination of the high-heat sear and the gentle finish on the plancha results in a pork chop that rivals any steak in terms of flavor and tenderness. This dish captures the essence of open-fire cooking—simple ingredients, quality meat, and the transformative power of wood smoke. Whether you are feeding a crowd of hungry friends or enjoying a quiet evening by the fire, these chops are sure to become a staple in your outdoor cooking repertoire. Fire up the grill and taste the difference.