Norwegian Horseradish-Smoked Pork Chop

Introduction

Bring out deep, smoky flavors with this Norwegian-inspired grilled pork chop, seasoned with a bold horseradish and mustard rub. Cooked over an open wood fire on the Arteflame grill, this method ensures a juicy, tender chop with the perfect crust.

Ingredients

• 2 bone-in pork chops (1” thick)
• 2 tbsp prepared horseradish
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp unsalted butter

Instructions

Step 1: Prepare the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and let the fire heat the grill for about 20 minutes.

Step 2: Season the pork chops

1. In a bowl, mix horseradish, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, salt, and black pepper.
2. Rub the mixture generously over both sides of the pork chops.
3. Let them rest for 10 minutes while the grill heats up.

Step 3: Sear the pork chops

1. Place the pork chops on the center grill grate to sear at 1,000F for 1-2 minutes per side.
2. Flip once to create a beautifully caramelized crust.

Step 4: Finish cooking on the flat cooktop

1. Move the seared pork chops to the flat cooktop griddle.
2. Lower heat by positioning them towards the outer edge of the cooktop.
3. Cook until the internal temperature reaches 135F for medium doneness.

Step 5: Rest and serve

1. Remove the pork chops from the grill when they are 15F below the desired final temperature.
2. Let them rest for 5 minutes before serving.
3. Top with a small pat of butter for added richness.

Tips

• Use hardwood like hickory or oak for added smoky flavor.
• Do not overcook; pork chops are best when slightly pink inside.
• For extra tenderness, brine the pork chops for 2 hours before grilling.

Variations

1. Spicy Nordic: Add 1 tsp crushed red pepper for a fiery kick.
2. Maple Glazed: Swap mustard for 1 tbsp maple syrup for a sweet glaze.
3. Garlic Butter: Replace horseradish with minced garlic and finish with garlic butter.
4. Lemon Herb: Add fresh thyme and lemon zest for a bright, aromatic finish.
5. Smoky Bourbon: Mix in 1 tbsp bourbon for a deep, caramelized flavor.

Conclusion

Grilling pork chops on the Arteflame grill ensures the perfect balance of smokiness, sear, and tenderness. The bold flavors of horseradish and mustard make this dish an unforgettable experience.

Best pairings

• Grilled asparagus
• Roasted sweet potatoes
• Caramelized onions
• Rustic sourdough bread
• Norwegian aquavit or a bold red wine