North Dakota Grilled Fargo Pork Chops

Introduction

These juicy North Dakota Grilled Fargo Pork Chops are packed with bold flavor and cooked to perfection on the Arteflame grill using the reverse sear method. Marinated in a tangy mustard-maple glaze, these bone-in pork chops are seared for a delectable crust and then cooked gently to lock in those flavorful juices, grilling up a hearty, delicious meal worthy of any backyard gathering.

Ingredients

• 4 thick-cut bone-in pork chops (about 1.5 inches thick)
• 1/4 cup Dijon mustard
• 1/4 cup pure maple syrup
• 2 tablespoons apple cider vinegar
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• 3 tablespoons butter (for grilling)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour a little vegetable oil on 3 paper napkins and place them in the center of the Arteflame grill.
2. Stack dry firewood over the paper and light the napkins.
3. Allow the fire to build up and heat the grill; after about 20 minutes the cooking surface and center grate should be ready for grilling.

Step 2: Make the Marinade

1. In a small bowl, mix Dijon mustard, maple syrup, apple cider vinegar, soy sauce, minced garlic, black pepper, and salt.
2. Place pork chops in a large resealable bag or shallow glass container and pour the marinade over them.
3. Marinate for at least 1 hour, preferably overnight, in the refrigerator.

Step 3: Sear the Pork Chops

1. When ready to cook, remove pork chops from the marinade and let them come to room temperature for about 15 minutes.
2. Place 1 tablespoon of butter on the Arteflame center grill grate over high heat (around 1,000°F) and let it melt.
3. Place pork chops directly on the center grate and sear for 1-2 minutes per side to create a caramelized crust.

Step 4: Reverse Sear to Finish

1. After searing, move the pork chops to the outer flat cooktop griddle.
2. Add another tablespoon of butter beneath each chop and cook slowly until internal temperature reaches 135°F (for medium, or 15°F below your desired doneness).
3. Remove from grill and let rest for 10 minutes where they will continue cooking to reach the final temperature.

Step 5: Serve

1. Slice and serve the pork chops hot with your favorite grilled sides.

Tips

• Always sear over the center grate first to lock in juices.
• Use a digital meat thermometer to monitor temps precisely.
• Resting the meat after grilling ensures maximum juiciness.
• Use salted butter on the cooktop for even more flavor.
• Grill your sides on the flat top using the outer heat zones for perfect temperature control.

Variations

• Spicy Chipotle Chops: Add 1 teaspoon chipotle powder and a dash of smoked paprika to the marinade for a smoky heat.
• Brown Sugar Bourbon Chops: Swap maple syrup with brown sugar and add a splash of bourbon for a sweet, boozy twist.
• Pineapple Ginger Chops: Replace the apple cider vinegar with pineapple juice and add grated fresh ginger to bring tropical brightness.
• Balsamic Herb Chops: Use balsamic vinegar instead of apple cider vinegar and add rosemary and thyme for earthy, herbaceous depth.
• BBQ Mustard Chops: Add 2 tablespoons of your favorite BBQ sauce to the marinade and a touch of liquid smoke for bold, grillhouse-style flavor.

Best pairings

• Grilled corn on the cob with herbed butter
• Smoky grilled asparagus
• Stone fruit salad with balsamic glaze
• Chilled North Dakota craft beer or a robust red like Zinfandel

Conclusion

Grilling North Dakota Fargo Pork Chops on the Arteflame is the perfect way to impress your guests with rich, smoky flavors and juicy cuts of meat. From the high-heat sear to the gentle reverse sear finish on the flat top, these chops bring both flavor and technique to your backyard grill sessions. So fire up the Arteflame, and turn tonight's dinner into a North Dakota masterpiece.