Danish Winter Pork Chops on the Arteflame

Introduction

There's nothing quite like the rich, savory taste of perfectly grilled Danish Winter Pork Chops. Marinated in a blend of mustard, honey, and aromatic winter spices, these pork chops lock in their natural juices with a high-temperature sear on the Arteflame grill. By reverse searing, we achieve a steakhouse-quality crust followed by gentle cooking on the large flat griddle to the perfect level of doneness. Get ready to impress with this incredible winter grilling recipe!

Ingredients

• 4 bone-in pork chops (about 1-inch thick)
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• Salt and black pepper, to taste
• 2 tbsp butter
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• Fresh thyme for garnish

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: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the fire bowl.
2. Stack firewood over the soaked napkins.
3. Light the paper napkins and allow the fire to establish. The grill will be ready in about 20 minutes.

Step 2: Marinate the Pork Chops

1. In a bowl, mix Dijon mustard, honey, cinnamon, nutmeg, allspice, apple cider vinegar, salt, and black pepper.
2. Rub the marinade generously over both sides of the pork chops.
3. Let the chops rest in the marinade for at least 30 minutes, or preferably overnight in the refrigerator.

Step 3: Sear the Pork Chops

1. Once the grill is hot, place the pork chops on the center grill grate where the temperature reaches 1,000°F.
2. Sear each chop for about 90 seconds per side until a deep golden crust forms.

Step 4: Finish on the Flat Cooktop

1. Move the seared pork chops to the flat cooktop griddle, positioning them closer to the outer edges where the heat is lower.
2. Add butter and minced garlic around the chops, basting them occasionally.
3. Cook until the internal temperature reaches 135°F, then remove from the grill. The residual heat will bring them up to 145°F.

Step 5: Garnish and Serve

1. Let the pork chops rest for 5 minutes.
2. Garnish with fresh thyme and serve immediately.

Tips

• Always remove the pork chops when they are 15°F below the target temperature, as they continue cooking off the grill.
• Allowing the meat to rest ensures juices remain locked inside for maximum tenderness.
• Use high-quality firewood for best flavor results.

Variations

1. Maple and Clove: Swap honey for maple syrup and add a pinch of ground cloves for a deeper sweetness.
2. Apple Cider Brined: Brine the pork chops in apple cider for 6 hours before marinating.
3. Garlic Herb: Replace the winter spices with fresh rosemary, thyme, and extra garlic.
4. Spiced Orange: Add orange zest and a touch of cayenne for a sweet-spicy balance.
5. Beer-Marinated: Marinate in dark beer and mustard for a robust depth of flavor.

Conclusion

These Danish Winter Pork Chops are the perfect comfort food for the colder months, grilled to perfection on the Arteflame. With their juicy texture and aromatic spice blend, they’re sure to be a crowd-pleaser. Try out different variations and enjoy the magic of grilling!

Best Pairings

• Roasted root vegetables grilled on the Arteflame
• Grilled apples or pears for a sweet contrast
• Warm rye bread with butter
• A glass of spiced mulled wine