Oklahoma Pecan-Smoked Pork Chops on Arteflame

Introduction

Infused with the deep, nutty flavor of pecan smoke and finished with a steakhouse-style sear, these Oklahoma-style pork chops are thick-cut, juicy, and packed with flavor. Using the Arteflame grill makes this recipe easy and fun — no lids, no pans, just the perfect blend of fire, wood, and steel. We're using the reverse sear method to get that perfect internal temperature while sealing in all the juices. Let's get grilling!

Ingredients

• 4 thick-cut bone-in pork chops (1.5 to 2 inches thick)
• Pecan wood chunks (for smoking)
• Kosher salt (to taste)
• Freshly cracked black pepper (to taste)
• 1 tbsp garlic powder
• 2 tbsp butter (for grilling)
• Optional: fresh rosemary sprigs for added flavor

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill basin.
2. Stack pecan firewood chunks above the oiled napkins.
3. Light the paper napkins and allow the fire to catch.
4. Wait about 20 minutes for the fire to burn down and for the cooktop to come to temperature. The center grill grate should reach over 1,000°F for searing, while the outer flat top surface will vary in temperature (hotter near the center).

Step 2: Season the Pork Chops

1. Pat pork chops dry with a paper towel to ensure a good sear.
2. Generously season both sides with kosher salt, black pepper, and garlic powder.
3. Let them rest at room temperature while the grill heats up.

Step 3: Smoke the Chops

1. Move the pork chops to a cooler outer zone on the flat top cooktop to start the smoking process.
2. Place a few pecan wood chunks in the fire to generate flavor-packed smoke.
3. Add rosemary sprigs near the pork chops if desired for subtle herbal smokiness.
4. Let the pork chops smoke at a low temperature (225-250°F zone on the Arteflame flat top) until the internal temperature reaches 110°F.

Step 4: Sear to Finish

1. Move the smoked pork chops to the center grill grate to sear them at over 1,000°F.
2. Sear each side for 1 to 2 minutes until a caramelized crust forms.
3. Flip only once for perfect grill marks.
4. Use a digital meat thermometer to monitor doneness. For medium-done pork (145°F final temp), remove the chops once they hit 130°F.

Step 5: Rest and Serve

1. Remove the pork chops from the grill and place them on a board.
2. Tent loosely with foil and rest for 10 minutes to allow juices to redistribute.
3. Serve immediately for maximum flavor.

Tips

• Use butter instead of olive oil on the flat top cooktop for better flavor and searing.
• The Arteflame's outer edge is cooler, perfect for veggies or slow-cooking side dishes at the same time.
• Always rest the pork chops for at least 10 minutes after taking them off the grill for optimal juiciness.
• This reverse-sear method gives you full control — juicy inside, crispy outside every time.
• Remember: Always remove your pork chops at 15°F below your target final temperature. Carry-over cooking finishes the job.

Variations

1. Maple-Bourbon Smoked Chops: Replace garlic powder with a maple-bourbon glaze applied during the smoking stage for a sweet and smoky twist.
2. Spicy Oklahoma Chops: Add 1 tbsp smoked paprika and 1 tsp cayenne pepper to your rub for a bold, spicy flavor.
3. Herb-Crusted Pecan Chops: Add fresh thyme and rosemary to the seasoning for an herbaceous outer crust.
4. Applewood-Smoked Pork Chops: Use applewood chunks instead of pecan wood for a milder, fruitier smoke profile.
5. Honey-Mustard Glazed Chops: Baste the chops with honey mustard sauce in the last 5 mins of smoking for a tangy glaze that caramelizes during the sear.

Conclusion

Bringing out the best in thick-cut pork chops is easy when you cook them Oklahoma-style on the Arteflame grill. The reverse-sear technique lets the smokiness work its magic before that intense 1,000°F center grate locks the juices inside with a perfect char. Whether you're serving friends at a backyard cookout or hosting a family dinner, these chops are sure to impress.

Best pairings

• Grilled corn on the cob with butter (use outer cooktop zone)
• Skillet-style green beans with bacon bits
• Cast-iron grilled peach halves with cinnamon butter for dessert
• Smoked mac ‘n cheese (in a cast-iron pan directly on the Arteflame)
• Cold Oklahoma-style lemonade or a smokey bourbon cocktail