North Dakota Grilled Fargo Pork Chops Recipe

Introduction

There is something undeniably comforting about Midwest cooking, a culinary tradition that prioritizes hearty flavors and local produce. This North Dakota Grilled Fargo Pork Chops recipe captures the essence of the region, blending the savory richness of premium pork with the agricultural staple of the area: crisp, tart apples. Fargo-style chops are renowned for their perfect balance of sweet and savory, often served with a caramelized topping that transforms a simple weeknight dinner into a gourmet experience. Whether you are grilling in the crisp autumn air or enjoying a summer evening, this dish brings the warmth of North Dakota hospitality straight to your plate.

Using an Arteflame grill for this recipe elevates the dish entirely. The ability to sear the chops at high heat on the center grate while simultaneously caramelizing the apple and onion mixture on the flat top griddle ensures perfect timing and flavor infusion. The high-heat sear locks in the juices, creating a golden-brown crust that contrasts beautifully with the soft, sweet apple topping. This recipe is not just a meal; it is a tribute to the robust flavors of the Great Plains.

Ingredients

The Meat

• 4 thick-cut bone-in pork chops (about 1-inch thick)
• 2 tablespoons olive oil (for coating)
• 1 teaspoon Kosher salt
• 1 teaspoon coarse black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

The Fargo Apple Topping

• 2 large Granny Smith or Honeycrisp apples, cored and sliced
• 1 large yellow onion, sliced into rings
• 3 tablespoons butter
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon cinnamon
• Fresh thyme sprigs for garnish

Instructions

Step 1: Prep and Season

1. Start by firing up your Arteflame grill. Aim for a medium-high heat on the center grate and a medium heat on the outer flat top cooktop.
2. While the grill heats up, pat the pork chops completely dry with paper towels. This ensures a better sear.
3. Brush the chops lightly with olive oil. In a small bowl, mix the salt, pepper, garlic powder, and smoked paprika. Rub this seasoning blend generously over both sides of the pork chops. Let them sit at room temperature for about 15 minutes.

Step 2: Grill the Aromatics

1. Melt the butter on the flat top griddle surface of the Arteflame.
2. Add the sliced onions and apples to the butter. Cook them slowly, moving them around with a spatula until the onions are translucent and the apples begin to soften.
3. Sprinkle the brown sugar and cinnamon over the apple-onion mixture. Drizzle with apple cider vinegar. Continue to cook until everything is caramelized and golden brown. Move this mixture to a cooler zone on the outer edge of the grill to keep warm.

Step 3: Sear the Pork

1. Place the seasoned pork chops directly onto the center grill grate for a high-heat sear.
2. Sear for about 2-3 minutes per side. You are looking for distinct grill marks and a delicious crust.
3. Once seared, move the pork chops onto the flat cooktop surface to finish cooking. This allows them to cook through evenly without burning the exterior.

Step 4: Finish and Serve

1. Cook the chops until they reach an internal temperature of 145°F (63°C).
2. Remove the chops from the grill and let them rest for at least 5 minutes. This is crucial for juicy meat.
3. Serve the pork chops topped generously with the warm caramelized apple and onion mixture. Garnish with fresh thyme.

Tips

Achieving the perfect Fargo Pork Chop relies heavily on temperature control and ingredient selection. First, when choosing your apples, opt for varieties that hold their shape under heat. Granny Smith apples provide a tart contrast to the savory pork, while Honeycrisp offers a natural sweetness that caramelizes beautifully without turning into applesauce. Avoid softer baking apples like McIntosh for this grill recipe. Additionally, do not skip the resting period for the meat. Cutting into the pork immediately after grilling causes the juices to run out, leaving you with a dry chop. Resting allows the fibers to relax and reabsorb those juices.

When using the Arteflame, take advantage of the different heat zones. If your apples are browning too quickly because of the sugar content, slide them to the very edge of the cooktop where the temperature is lower. Conversely, if you have extra thick chops, you can sear them and then let them roast slowly on the flat top, acting almost like an oven, to ensure the center is cooked safely without charring the outside.

Variations

While the classic Fargo style emphasizes apples and onions, this recipe is incredibly versatile and can be adapted to suit various palate preferences. For those who enjoy a bit of heat to contrast the sweet, consider adding a pinch of cayenne pepper or red pepper flakes to the brown sugar mixture. This creates a sweet-heat profile that pairs exceptionally well with the smokiness of the pork. Another popular variation involves swapping the brown sugar for pure maple syrup, leaning into a more Canadian-border regional flavor profile.

• The Boozy Fargo: Deglaze the apple mixture with a splash of bourbon or whiskey instead of apple cider vinegar for a deeper, woody flavor.
• Savory Herb: Omit the cinnamon and brown sugar, and instead use fresh sage and rosemary with the apples for a savory, less sweet version.
• Bacon Lover's: Crumble crispy bacon over the finished apple topping for added texture and saltiness.
• Stone Fruit Twist: In the summer, substitute the apples with firm peaches or nectarines for a seasonal twist.
• Mustard Glaze: Mix grain mustard into the butter and onion mixture for a tangy kick that cuts through the richness of the pork.

Best pairings

To round out this North Dakota-inspired meal, the side dishes should be just as comforting and rustic as the main course. Since the pork chops and apple topping carry a significant amount of sweetness and richness, you want sides that offer earthy or starch-based balance. A classic pairing is wild rice pilaf; wild rice is a staple in the region and its nutty flavor complements the pork beautifully. Alternatively, roasted root vegetables like carrots, parsnips, and sweet potatoes cooked directly on the Arteflame flat top make for a cohesive and convenient side dish.

For a potato option, garlic mashed potatoes are a crowd favorite, acting as a perfect vessel for any juices from the pork and apples. If you are looking for something lighter to cut the richness, a crisp arugula salad with a lemon vinaigrette or charred green beans with almonds will provide a fresh, crunchy contrast to the tender meat and soft fruit topping. Beverage-wise, an amber ale or a crisp hard cider mirrors the flavors in the dish perfectly.

Conclusion

Cooking these North Dakota Grilled Fargo Pork Chops is more than just preparing dinner; it is about embracing a regional style that celebrates the harmony of land and farm. The combination of juicy, perfectly seared pork with the sweet and tart apple-onion medley creates a flavor profile that is both nostalgic and exciting. The unique design of the Arteflame grill allows you to execute this dish flawlessly, giving you the high-heat sear you crave and the controlled griddle space needed for the delicate topping.

We hope this recipe inspires you to explore more Midwest flavors and utilize your grill for full meals, not just the meat. Whether you are hosting a backyard barbecue or making a special family dinner, these Fargo chops are guaranteed to impress. Gather your ingredients, fire up the grill, and enjoy the savory, sweet, and smoky taste of the North.