Oregon Cherry Bourbon Glazed Pork Chops

Introduction

These thick-cut Oregon Cherry Bourbon Glazed Pork Chops are flame-kissed to perfection on the Arteflame Grill using the reverse sear method. The rich, smoky sweetness of the cherry bourbon glaze combines with the deep sear of the 1,000°F center grill grate, delivering a steakhouse-quality pork chop that locks in juices and bursts with flavor. Whether you're grilling for a crowd or just treating yourself, this recipe is an eye-catching, mouthwatering masterpiece made entirely on the Arteflame flat top and grill.

Ingredients

• 4 thick-cut bone-in pork chops (about 1.5 inches thick)
• 2 tbsp unsalted butter (for the cooktop)
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 cup Oregon sweet cherries (pitted and halved)
• 1/2 cup good quality bourbon
• 1/4 cup brown sugar
• 2 tbsp Dijon mustard
• 1 tsp apple cider vinegar
• 1 tsp Worcestershire sauce
• 1 tbsp butter (for glaze)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Place 3 paper napkins in the fire bowl and soak them with vegetable oil.
2. Stack hardwood firewood over the soaked napkins.
3. Light the napkins and allow the grill to heat up for 20 minutes. You'll be ready to start grilling once the center grate reaches 1,000°F and the flat cooktop has evenly heated zones.

Step 2: Prepare the pork chops

1. Pat the pork chops dry with a paper towel.
2. Season all sides with salt, pepper, garlic powder, and smoked paprika.
3. Let the seasoned chops rest at room temperature while you prepare the glaze.

Step 3: Make the cherry bourbon glaze

1. On the Arteflame flat cooktop, closer to the outer edge where the heat is medium-high, melt 1 tbsp butter.
2. Add the Oregon sweet cherries and sauté for 2-3 minutes until softened.
3. Stir in bourbon, brown sugar, Dijon mustard, vinegar, and Worcestershire sauce.
4. Simmer the glaze for 5-7 minutes until thickened slightly. Slide the pan off the heat zone but keep warm.

Step 4: Sear the pork chops

1. Add 2 tbsp of butter onto the center 1,000°F grill grate and place the pork chops on top for a steakhouse-quality sear.
2. Sear each side for about 1.5 to 2 minutes to develop a nice crisp crust.

Step 5: Reverse sear to finish

1. Move the pork chops to the cooler part of the flat top griddle to finish cooking via reverse sear.
2. Brush with the cherry bourbon glaze on all sides.
3. Cook until internal temperature reaches 130°F (target is 145°F but remove early as meat continues to cook off heat).
4. Let rest for 5-7 minutes before serving.

Tips

• Sear your meat first at 1,000°F to lock in juices, then finish on the flat griddle using the reverse sear method.
• Use butter instead of olive oil on the cooktop for a richer flavor profile.
• Always remove pork chops when the internal temp is 15°F below target to allow for carryover cooking.
• The Arteflame's heat zones allow for multi-phase cooking without burning food—use this to your advantage!
• No need for an oven—everything can be grilled on the Arteflame flat top and grate.

Variations

1. Maple Cherry Pork Chops: Substitute bourbon with maple syrup and add a touch of cinnamon for warm, cozy sweetness.
2. Spicy Cherry Chipotle: Add chipotle powder and a drizzle of hot honey to the glaze for a smoky-spicy twist.
3. Balsamic Cherry Reduction: Use balsamic vinegar instead of bourbon in the glaze for a tangy, rich flavor contrast.
4. Cherry Orange Thyme: Add fresh orange zest and thyme to the glaze for a bright, herbaceous lift.
5. Pineapple Cherry Glaze: Mix in crushed pineapple with the cherries and glaze with a tropical flair.

Best pairings

• Grilled rosemary potatoes with butter and sea salt
• Char-grilled asparagus or broccolini
• Flat-top seared polenta cakes
• A bold Oregon Pinot Noir or a smoked bourbon cocktail
• Grilled peach halves with a touch of cinnamon sugar for dessert

Conclusion

These Oregon Cherry Bourbon Glazed Pork Chops are grilled completely on the Arteflame for a dish that’s as bold in flavor as it is easy to prepare. The glaze is the perfect blend of sweet, smoky, and tangy—brought to life by the intense sear and even finish only the Arteflame grill can deliver. With virtually no cleanup and every element kissed by fire, this dish turns your backyard into a gourmet grillhouse.