Fire-Seared Black Walnut Pork Chops – West Virginia BBQ

Introduction

This West Virginia-inspired recipe brings bold, smoky flavor to your backyard grilling. Fire-searing the pork chops locks in the juices, while a mustard-black walnut glaze gives it the rich essence of Appalachian cuisine — all cooked to perfection on the Arteflame grill. With no lid and no pans, the Arteflame grill delivers a masterfully controlled cook, blending high-heat searing and gentle griddle warmth across its massive cooktop.

Ingredients

• 4 thick-cut bone-in pork chops (1.25–1.5 inches thick)
• 1/2 cup black walnuts, finely chopped
• 2 tbsp whole grain mustard
• 1 tbsp Dijon mustard
• 3 tbsp maple syrup
• 2 tbsp unsalted butter, melted (plus more for grilling)
• 2 cloves garlic, minced
• Splash of apple cider vinegar
• Kosher salt and freshly ground black pepper to taste
• Fresh rosemary (optional for garnish)

Instructions

Step 1: Fire up the Arteflame grill

1. Place three paper napkins in the grill and drizzle them with vegetable oil.
2. Stack firewood over the soaked napkins and light the paper.
3. Let the fire build and the cooktop heat up — your Arteflame grill will be ready in about 20 minutes.

Step 2: Prepare the glaze

1. In a small bowl, mix the chopped black walnuts, whole grain mustard, Dijon mustard, maple syrup, melted butter, garlic, and a splash of apple cider vinegar.
2. Stir together until smooth and set aside.

Step 3: Season the pork chops

1. Pat the pork chops dry with paper towels.
2. Season both sides generously with kosher salt and freshly ground pepper.

Step 4: Sear the pork chops

1. When your center grill grate reaches searing temp (over 1,000°F), place pork chops directly onto the grate.
2. Sear for 2 minutes per side to develop a rich crust and lock in the juices.
3. Move the pork chops to the cooler flat cooktop zone.

Step 5: Glaze and finish cooking

1. Brush the top of each chop with the black walnut mustard glaze.
2. Let cook on the flat cooktop until internal temp reaches 140°F (for medium); the meat will continue to cook once removed.
3. Flip once and baste the other side as well.
4. Remove from the grill when internal temp hits around 140°F. Let rest for 5–10 minutes until it reaches ~155°F.

Step 6: Serve

1. Garnish with sprigs of fresh rosemary if desired.
2. Plate with your favorite grilled sides.

Tips

• Use an instant-read meat thermometer to avoid overcooking.
• Always rest your pork chops before slicing — this maintains the juicy texture.
• The hotter center is great for searing while the outer edge is perfect for gentle cooking of veggies and sauces.
• Add a pat of butter while resting the pork for extra richness.
• Use heavy duty tongs to handle the meat to avoid piercing and losing juices.

Variations

1. Spicy Blackberry Walnut: Add mashed blackberries and a pinch of cayenne to the glaze for a sweet-heat twist.
2. Smoky Bourbon Glazed: Swap the maple syrup for bourbon and add smoked paprika to the glaze.
3. Apple Cider Glazed Pork Chops: Replace maple syrup with apple cider reduction and add a dash of cinnamon.
4. Sage and Garlic Walnut Chops: Use fresh chopped sage leaves and crushed roasted garlic in place of mustard.
5. Mustard-Free Mountain Glaze: Use hickory syrup and crushed pecans instead of mustard and walnuts for a sweeter Appalachian flavor.

Best pairings

• Grilled corn on the cob slathered with herb butter
• Cast iron seared green beans on the flat top cooktop
• Warm apple slaw grilled lightly on the griddle
• A smoky West Virginia bourbon cocktail
• Buttermilk cornbread grilled in a cast-iron skillet on the Arteflame surface

Conclusion

These Fire-Seared Black Walnut Pork Chops channel the rich culinary traditions of West Virginia and highlight the versatility of the Arteflame grill. From the sear of the center grate to the buttery tenderness finished on the flat cooktop, this recipe creates the ultimate outdoor dining experience. Easy prep, stunning flavors, and virtually no clean-up make it a go-to for your next backyard dinner.