Texas Mesquite-Smoked Pork Chops on the Arteflame

Introduction

If you're looking for rich, smoky flavor and fall-off-the-bone tenderness, these Texas Mesquite-Smoked Pork Chops cooked entirely on the Arteflame Grill are the perfect answer. By reverse-searing on the ultra-hot 1,000F grill grate and gently finishing on the flat steel cooktop, you lock in juices and deliver incredible flavor. The signature mesquite aroma infuses every bite with authentic Texas BBQ character. This recipe makes full use of the Arteflame's unique design, bringing out incredible textures and flavors you can’t get with any other grill.

Ingredients

• 4 thick-cut bone-in pork chops (1.25 - 1.5” thick)
• 2 tbsp kosher salt
• 1 tbsp coarse ground black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 2 tbsp unsalted butter (melted)
• Mesquite wood chunks for smoking
• Fresh thyme or rosemary sprigs (optional for added aroma)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three folded paper napkins.
2. Place the napkins in the Arteflame fire bowl.
3. Stack dry firewood over the napkins and light the paper.
4. Let the fire build for about 20 minutes until the center grate hits 1,000F and the outer cooktop is hot.

Step 2: Prepare the Pork Chops

1. Pat the pork chops dry with paper towels.
2. Mix salt, pepper, garlic powder, and smoked paprika in a small bowl.
3. Rub the dry spice mix evenly over both sides of the pork chops.
4. Brush both sides with melted butter for richness and to help the seasoning adhere.

Step 3: Sear the Pork Chops

1. Place the seasoned pork chops directly on the center grill grate for 1 minute per side to get a high-heat steakhouse sear.
2. Add a mesquite chunk to the fire just before searing for authentic smoky flare.

Step 4: Finish on the Flat Griddle Cooktop

1. Move pork chops to the flat griddle cooktop nearer the outer edge to cook them more gently to final temperature.
2. Cook until internal temperature reaches 135°F (for medium) – remember pork continues cooking after removal.
3. Turn occasionally and spoon any melted butter over the top while cooking.
4. Remove from grill and rest for 10 minutes before serving.

Tips

• Always cook to temp, not time. Use an instant-read thermometer.
• Let pork rest after cooking so juices redistribute.
• The outer ring of the flat top hits lower temperatures than the inner ring—use this heat zone advantage for vegetables or sauces.
• For richer flavor, baste with more butter during the final cook phase.
• Add fresh herbs toward the end of cook time for subtle herbal aroma.

Variations

1. Texas Honey Glazed: Brush pork with a blend of honey, cayenne, and mustard during the final 5 minutes on the griddle for a sweet-heat balance.
2. Whiskey BBQ Pork Chops: Marinate in whiskey BBQ sauce overnight, then grill as directed for a bold, smoky kick.
3. Garlic Herb Pork Chops: Replace smoked paprika with Italian herbs and add crushed garlic into the butter baste for a savory herbaceous twist.
4. Chipotle Lime Pork Chops: Spice it up with chipotle powder and a lime juice drizzle just before serving for Tex-Mex flair.
5. Brown Sugar Maple: Coat with brown sugar and a touch of maple syrup before grilling for sweet caramelized crust.

Conclusion

These Texas Mesquite-Smoked Pork Chops showcase everything that makes Arteflame grilling exceptional—from the 1,000F sear to the cast-iron griddle finish. Deep mesquite flavor, juicy interior, and golden-brown crust make this an unforgettable BBQ that'll impress every time.

Best Pairings

• Grilled sweet corn with herb butter on the Arteflame griddle.
• Roasted baby potatoes finished in garlic butter on the cooktop.
• Cast-iron peaches or pineapple slices for a sweet grilled dessert.
• Texas bourbon or a smoky-sweet iced tea.
• Crisp coleslaw or grilled zucchini as a light, fresh contrast.