New Mexico Grilled Prickly Pear Pork Chops

Introduction

Get ready to fire up flavor with this New Mexico-inspired dish! Grilled pork chops glazed with sweet prickly pear syrup and seared to perfection on the Arteflame grill. This recipe beautifully blends smoky richness with a sweet Southwest twist.

Ingredients

• 4 bone-in pork chops (1-1.5 inches thick)
• 1/2 cup prickly pear syrup
• 2 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1/4 tsp ground cumin
• 1 tbsp finely chopped fresh rosemary
• 2 cloves garlic, minced
• 2 tbsp freshly squeezed lime juice
• 1 tbsp honey

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the napkins and light the paper. Let the grill heat up for about 20 minutes.
3. The center grill grate will reach over 1,000°F. Perfect for steakhouse-style searing.

Step 2: Prepare the Glaze

1. In a small bowl, mix together the prickly pear syrup, lime juice, honey, garlic, rosemary, and a pinch of salt.
2. Set aside. This will be your glaze for brushing during the final cooking phase.

Step 3: Season the Pork Chops

1. Pat the pork chops dry with a paper towel.
2. Rub each chop with salt, pepper, cumin, and smoked paprika.
3. Let the chops rest at room temperature while the grill gets hot.

Step 4: Sear the Pork Chops

1. Place 2 tbsp of butter on the hot flat top cooktop where you want to sear your meat—this enhances flavor.
2. Sear pork chops on the center grill grate for 2-3 minutes per side to lock in juice and form a beautiful crust.

Step 5: Reverse Sear to Finish

1. Move the pork chops to the outer flat cooktop to continue cooking indirectly.
2. Baste with the prickly pear glaze, flipping and re-basting every few minutes.
3. Grill until internal temperature reaches 135°F, then remove from heat (final internal temp will rise to 145°F after resting).

Step 6: Rest and Serve

1. Let pork chops rest for 5-10 minutes before serving to allow juices to redistribute.
2. Drizzle with any remaining glaze or garnish with fresh rosemary sprigs.

Tips

• Always use an instant-read thermometer to avoid overcooking.
• Use butter on the flat top to build richer flavor.
• Use the hotter zones toward the center for searing, and slide toward the edge to finish cooking.
• Let meat rest after grilling to retain juices—pull it 15°F before desired doneness.
• Don’t overcrowd the flat top—this keeps heat even and food caramelized, not steamed.

Variations

1. Spicy Prickly Pear Pork Chops: Add 1 tsp chipotle powder to the spice rub and diced jalapeños to the glaze for extra heat.
2. Maple-Mustard Glazed Pork: Replace prickly pear syrup with maple syrup and add 1 tbsp Dijon mustard to the glaze.
3. Garlic Lime Pork: Increase lime juice to 3 tbsp, add zest of one lime, and skip sweeteners for a tangy, zesty flavor.
4. Peach Bourbon Glazed Pork: Substitute prickly pear syrup for pureed grilled peaches and 1 tbsp bourbon.
5. Southwest Dry Rub Grilled Pork: Omit glaze; use a dry rub of chili powder, coriander, cumin, smoked paprika, and brown sugar.

Best pairings

• Grilled corn with lime butter on the Arteflame griddle
• Charred asparagus tossed in butter
• Butter-seared sweet potato wedges
• Prickly pear margarita or chilled rosé
• Warm flour tortillas for wrapping

Conclusion

The Arteflame’s sizzling center sear and even griddle heat make this New Mexico Grilled Prickly Pear Pork Chops recipe unforgettable. Sweet, smoky, and perfectly grilled every time.