Hickory-Seasoned Pork Chops on the Grill
Grill up some juicy, flavorful hickory-seasoned pork chops using the Arteflame grill. With a perfect sear on the center grill grate and a tender finish on the flat top, these pork chops will be the star of your next cookout.
Ingredients
- 4 bone-in pork chops (1-inch thick)
- 2 tablespoons hickory seasoning (store-bought or homemade)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh thyme or rosemary sprigs for garnish (optional)
Instructions
1. Fire Up the Grill
Start by preparing your Arteflame grill. Pour some vegetable oil on three paper napkins and place them in the grill. Stack firewood on top of the soaked napkins and light the grill. Allow it to heat up for about 20 minutes until the center grill grate is scorching hot, and the outer flat cooktop is evenly heated.
2. Season the Pork Chops
In a small bowl, combine the hickory seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper. Brush the pork chops with the melted butter, then generously coat both sides with the seasoning mix. Let the chops sit for 10 minutes to absorb the flavors.
3. Sear the Pork Chops
Place the pork chops on the center grill grate to sear them. Sear each side for about 2-3 minutes until a rich, brown crust forms. This high-heat sear locks in the juices and adds a beautiful char.
4. Move to the Flat Top
After searing, move the pork chops to the outer flat cooktop to finish cooking. Cook for an additional 5-7 minutes per side, depending on the thickness, until the internal temperature reaches 140°F. Remember to remove the pork chops when they are 15°F below your target temperature (160°F for well-done) as they will continue to cook after being taken off the grill.
5. Rest and Serve
Allow the pork chops to rest for 5 minutes before serving. Garnish with fresh thyme or rosemary sprigs if desired. Serve with your favorite sides and enjoy!
Tips
- Marinade: Marinate the pork chops for a few hours in a mixture of apple juice, garlic, and hickory seasoning for an extra layer of flavor.
- Reverse Sear: If you prefer a slower cook, reverse sear by cooking the pork chops on the flat top first, then finish with a quick sear on the center grill grate.
- Basting: Baste the pork chops with additional melted butter while they cook on the flat top for a richer flavor.
Variations
- Honey Garlic Hickory Pork Chops: Add a honey-garlic glaze during the last 5 minutes of cooking for a sweet and savory twist.
- Maple Dijon Hickory Pork Chops: Mix maple syrup and Dijon mustard into the seasoning for a tangy-sweet flavor profile.
- Spicy Hickory Pork Chops: Add cayenne pepper or chili flakes to the seasoning mix for a spicy kick.
- Apple Cider Hickory Pork Chops: Marinate the pork chops in apple cider and add a splash of cider vinegar to the seasoning mix for a fruity, tangy flavor.
- Herb-Infused Hickory Pork Chops: Mix fresh rosemary and thyme into the seasoning mix for a fragrant, herbaceous flavor.
Pairings
- Grilled sweet potatoes with cinnamon butter
- Charred Brussels sprouts with balsamic glaze
- Creamy mashed potatoes
- Grilled corn on the cob with herb butter
- Crisp, refreshing coleslaw
