Cheerwine Glazed Pork Chops (North Carolina Style) | Arteflame

Introduction

There is a distinct culinary magic found in the South, but nothing quite prepares you for the sticky, caramelized perfection of these Cheerwine Glazed Pork Chops. The aroma of cherry soda reducing with tangy vinegar and savory spices creates a glaze that is equal parts nostalgia and gourmet mastery. It evokes memories of warm North Carolina evenings, where the only thing competing with the chirping cicadas is the sizzling sound of pork hitting the hot steel of the grill.

Why This Recipe is a Keeper

I adore this recipe because it balances high-end technique with backyard fun. The Cheerwine transforms into a complex, sweet-and-savory gastrique that clings effortlessly to the meat. Plus, cooking this on the Arteflame gives you the best of both worlds: a steakhouse-quality sear on the center grate and a gentle, flat-top finish that lets that cherry glaze bubble and thicken without scorching.

Kitchen Wisdom

• Watch the Heat: Sugar burns fast. When glazing, keep the chops on the cooler outer ring of the flat top to get sticky caramelization rather than bitter char.
• Reduce Patience: Don’t rush the sauce. Let it simmer until it coats the back of a spoon like warm honey for maximum cling.

Make It Your Own

If you can't find Cheerwine locally, a high-quality cherry cola or black cherry soda works beautifully as a substitute. For a lighter protein option, this glaze is absolutely phenomenal brushed over grilled chicken thighs or wings.

Ingredients

The Meat

• 4 thick-cut bone-in pork chops (approx. 1-1.5 inches thick)
• 2 tbsp olive oil (for coating)
• Salt and freshly cracked black pepper (to taste)

The Cheerwine Glaze

• 1 cup Cheerwine soda (do not use diet)
• 1/2 cup ketchup
• 1/4 cup light brown sugar, packed
• 1/4 cup apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp crushed red pepper flakes (optional for heat)

Instructions

Step 1: Fire Up the Grill

1. Start by building a fire in the center of your Arteflame grill. Use savory hardwoods like hickory or oak to complement the pork.
2. Allow the grill to heat up for about 20 minutes. You want the center grate to be extremely hot for searing, while the outer flat cooktop reaches a medium-high temperature ideal for cooking the chops through.
3. Clean the cooktop with a scraper and apply a thin layer of vegetable oil to season the surface.

Step 2: Prepare the Glaze

1. While the grill heats, place a cast-iron saucepan or a heavy-bottomed pot directly on the flat cooktop surface of the Arteflame.
2. Combine the Cheerwine, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, and red pepper flakes in the pot.
3. Whisk ingredients together and let the mixture simmer. Move the pot to a cooler zone on the flat top if it boils too vigorously. Let it reduce for 10-15 minutes until it thickens into a syrup-like consistency that coats the back of a spoon.

Step 3: Sear the Pork Chops

1. Pat the pork chops dry with paper towels to ensure a good crust. Rub them with olive oil and season generously with salt and black pepper on all sides.
2. Place the pork chops directly on the center grill grate for a high-heat sear. Sear for 2-3 minutes per side until prominent grill marks appear.
3. Move the chops onto the flat steel cooktop to finish cooking. This allows for even heat distribution and prevents the meat from drying out.

Step 4: Glaze and Finish

1. Once the internal temperature of the pork reaches about 135°F, begin brushing the Cheerwine glaze generously over the chops. flip them every minute, adding more glaze each time.
2. The heat of the flat top will caramelize the sugars in the glaze, creating a sticky, glossy coating. Be careful not to burn the sugar; move the chops to the outer edge if the heat is too intense.
3. Remove the chops when the internal temperature hits 145°F.

Step 5: Rest and Serve

1. Transfer the pork chops to a cutting board and tent loosely with foil.
2. Let the meat rest for at least 5 to 10 minutes. This allows the juices to redistribute throughout the chop.
3. Serve with the remaining warm glaze on the side for dipping.

Tips

To achieve the perfect texture, patience with the reduction is key. If you rush the glaze, it will be too runny and won't stick to the meat; if you reduce it too much, it becomes candy. You are looking for a consistency similar to warm honey. When grilling on the Arteflame, utilize the different heat zones smartly. The flat cooktop varies in temperature from the center to the edge. If your glaze starts to darken too quickly due to the high sugar content in the soda, simply slide the chops toward the outer edge where the heat is gentler. This technique ensures a sticky, caramelized finish without the bitter taste of burnt sugar.

Furthermore, always use a high-quality instant-read thermometer. Pork chops, especially loin cuts, can dry out instantly if overcooked. Pulling them off at 145°F guarantees they remain juicy and tender. If you have extra-thick chops, you can sear the fatty edge by holding the chop vertically with tongs against the cooktop, rendering the fat cap for a crispier bite. Don't forget to use room temperature meat; taking the chops out of the fridge 30 minutes prior to grilling helps them cook more evenly.

Variations

While the classic Cheerwine glaze is a crowd-pleaser, you can easily tweak this recipe to suit different palate preferences or dietary needs. The versatility of the Arteflame allows you to experiment with these variations side-by-side on the flat top. Here are a few ways to mix it up:

• Spicy Kick: Add a chopped chipotle pepper in adobo sauce or a teaspoon of cayenne powder to the glaze for a smoky heat that cuts through the sweetness.
• Bourbon Infusion: Add a shot of Kentucky bourbon to the sauce during the simmering process for an oaky, vanilla depth.
• Poultry Swap: This glaze works exceptionally well on chicken thighs or wings. Just adjust your cooking times accordingly.
• Cherry Cola: If you cannot find Cheerwine locally, a high-quality cherry cola or even a black cherry soda makes a suitable substitute.
• Herb Crusted: Add fresh rosemary or thyme to the pork seasoning rub to add an earthy element that pairs well with the cherry flavor.

Best pairings

A dish this rich and flavorful deserves sides that can stand up to the bold taste of the glaze without overpowering it. Southern staples are the natural choice here. You want textures and flavors that provide contrast—something creamy, something acidic, or something fresh to cut through the sticky sweetness of the pork. Because you are cooking on an Arteflame, you can prepare many of these sides right on the grill alongside the main course.

• Grilled Sweet Potatoes: Slice them into wedges and roast them on the flat top with a little butter and cinnamon.
• Vinegar-Based Coleslaw: A tangy, crisp NC-style slaw provides the perfect acidic crunch to balance the sugar in the glaze.
• Charred Corn on the Cob: Grill the corn in the husks or directly on the grate for a smoky side dish.
• Southern Hushpuppies: The savory fried cornmeal batter is excellent for mopping up extra sauce.
• Collard Greens: Braised greens with ham hocks add a savory, bitter counterpoint to the sweet pork.

Conclusion

These North Carolina Cheerwine Glazed Pork Chops are more than just a meal; they are a conversation starter and a tribute to regional American cuisine. The unique combination of fizzing cherry soda transformed into a gourmet barbecue sauce showcases the versatility of ingredients and the superior cooking capabilities of the Arteflame grill. By combining the intense sear of the center grate with the controlled heat of the flat cooktop, you achieve a professional-grade result that is juicy, flavorful, and perfectly caramelized.

We hope this recipe inspires you to explore more regional flavors and get creative with your outdoor cooking. Whether you are a North Carolina native or just a fan of great barbecue, this dish is sure to earn a permanent spot in your grilling rotation. Gather your friends, crack open a cold Cheerwine, and enjoy the delicious results of your hard work.