Juicy Grilled Pork Chops (Nebraska Style) | Arteflame

Introduction

There is nothing quite like the primal aroma of wood smoke mingling with sizzling pork fat on a crisp evening. These Nebraska Pork Chops—thick, juicy, and beautifully cured—are the ultimate comfort food for outdoor cooking enthusiasts. When glazed with sticky-sweet apricot preserves and seared over a live fire, they transform into a rustic masterpiece that tastes like a high-end steakhouse dinner right in your backyard.

Why This Recipe Works

I absolutely adore this recipe because it marries the ease of grilling with gourmet flavors. The Arteflame grill does the heavy lifting here, providing distinct heat zones that allow you to get that professional char without drying out the meat. Plus, the combination of salty, smoked pork with a spicy apricot glaze creates a "sweet heat" profile that is downright addictive. It is a showstopper meal that requires surprisingly little effort.

Chef's Tips for Perfection

• Watch the Sugar: Since the glaze is fruit-based, keep the chops moving on the flat top to caramelize the sugars rather than burning them.
• Trust the Thermometer: Pull the chops at exactly 145°F. They will continue to cook slightly as they rest, ensuring they stay tender and moist.

Easy Swaps

No apricot preserves? Peach jam or even apple butter work beautifully as alternatives. If you want to cut the sugar, a simple brush of melted butter and herbs is delicious, though you'll miss out on that sticky, caramelized finish.

Ingredients

• 4 Nebraska Smoked Pork Chops (1-inch thick, bone-in)
• 2 tbsp Olive Oil (or melted butter for the flat top)
• 2 tbsp BBQ Rub (sweet and smoky variety)

For the Apricot Glaze

• 1/2 cup Apricot Preserves
• 1 tbsp Apple Cider Vinegar
• 1 tsp Red Pepper Flakes (adjust for heat)
• 1 tsp Dijon Mustard

Instructions

Step 1: Prepare the Grill and Glaze

1. Start your Arteflame grill by building a pyramid of wood in the center. Light it and let it burn down until you have a hot bed of coals and the cooktop reaches searing temperature (usually about 20 minutes).
2. While the grill heats up, mix the apricot preserves, apple cider vinegar, red pepper flakes, and Dijon mustard in a small bowl. Whisk until smooth and set aside.

Step 2: Season the Chops

1. Remove the Nebraska pork chops from the refrigerator and pat them dry with a paper towel to ensure a good sear.
2. Lightly coat each chop with olive oil. This helps the seasoning stick and encourages browning.
3. Generously apply your favorite BBQ rub to all sides of the pork chops, pressing it into the meat.

Step 3: The Center Sear

1. Once the grill is ready, place the pork chops directly on the center grill grate right over the fire.
2. Sear for about 2 minutes per side. You are looking for distinct grill marks and a bit of char, but be careful not to burn the sugars in the rub.

Step 4: Finish on the Flat Top

1. Move the chops from the center grate to the flat carbon steel cooktop. Place them on a medium-heat zone (away from the direct center).
2. Brush the top side of the chops generously with the apricot glaze. flip them after 2-3 minutes.
3. Brush the seared side with more glaze. Continue cooking, flipping occasionally to caramelize the glaze without burning it, until the internal temperature reaches 145°F.

Step 5: Rest and Serve

1. Remove the chops from the grill and place them on a cutting board or platter.
2. Let the meat rest for at least 5 to 10 minutes. This allows the juices to redistribute throughout the chop.
3. Serve immediately, perhaps with a final brush of any remaining glaze.

Tips

Cooking Nebraska Pork Chops on an Arteflame requires managing your heat zones effectively. Because these chops are often precured or smoked, they have a lower water content than fresh pork, meaning they can dry out if overcooked. The most critical tip is to trust your meat thermometer; pull them off the grill exactly at 145°F. The residual heat will carry over cooking slightly while they rest, ensuring perfection.

Additionally, be mindful of the sugar content in your glaze and rub. Sugars burn at around 265°F to 300°F. When you move the chops to the flat top, try to find a zone that is hot enough to sizzle but not so hot that it instantly blackens the apricot preserves. If the glaze starts to darken too quickly, simply slide the chops toward the outer edge of the cooktop where the temperature is cooler.

Variations

While the apricot glaze pairs wonderfully with the salty, smoky nature of a Nebraska chop, there are endless ways to customize this dish to suit your palate. The versatility of the Arteflame cooktop allows you to experiment with different flavor profiles without worrying about flare-ups ruining the sauce. Here are a few delicious variations to try:

• Maple Bourbon: Swap the apricot preserves for pure maple syrup and a splash of bourbon for a rich, deep flavor profile.
• Spicy Garlic Herb: Omit the fruit glaze and finish the chops with a compound butter made of minced garlic, rosemary, and thyme.
• Apple Mustard: Use apple butter instead of apricot preserves and increase the grain mustard for a tangy, autumnal twist.
• Coffee Rub: Use a coffee-based dry rub and skip the glaze entirely for a savory, bold crust that pairs well with stout beer.
• Asian Fusion: Glaze with a mixture of Hoisin sauce, soy sauce, and ginger for an umami-packed sticky chop.

Best pairings

Nebraska Pork Chops are a hearty main course that deserves sides capable of standing up to their bold flavor. Since you are already firing up the Arteflame, it makes sense to utilize the flat top surface to cook your entire meal outdoors. The smoky sweetness of the pork pairs exceptionally well with roasted vegetables and starches that can absorb the savory juices.

Consider grilling thick slices of sweet potatoes or apple rings directly on the flat top alongside the pork; the natural sugars complement the salty meat perfectly. Grilled asparagus with lemon zest or charred Brussels sprouts with bacon bits are also fantastic green options. For a classic comfort food approach, you can’t go wrong with a side of grilled corn on the cob, slathered in butter and dusted with chili powder, or even smashed baby potatoes crisping up in the pork drippings.

Conclusion

Grilling Nebraska Pork Chops on the Arteflame is more than just preparing a meal; it is a culinary experience that celebrates the art of outdoor cooking. The combination of the wood fire smoke, the high-heat sear, and the gentle finish on the flat top results in a pork chop that is superior to anything you can make in a kitchen oven. The contrasting textures of the caramelized crust and the tender meat create a bite that is truly unforgettable.

We hope this recipe inspires you to fire up your grill and gather friends and family for a feast. Whether you stick to the apricot glaze or experiment with your own variations, the key is to enjoy the process and the incredible flavors that only wood-fired cooking can provide. Enjoy your grilling!