Wyoming Grilled Apple Cider Pork Chops

Introduction

Thick-cut pork chops meet Wyoming flavor on the Arteflame grill. Marinated in apple cider and flame-seared to juicy perfection, this recipe locks in every bit of smoky goodness. Searing at 1,000°F on the center grate then finishing on the surrounding flat top using the reverse sear method makes this dish unforgettable. All done without pots, pans, or even a lid — just pure grilling power.

Ingredients

• 4 thick-cut bone-in pork chops (about 1.5” thick)
• 2 cups apple cider (not apple juice)
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 2 tsp salt
• 1 tsp ground black pepper
• 2 tbsp unsalted butter (for cooking on griddle)

Instructions

Step 1: Prep the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the center fire area of your Arteflame grill.
2. Stack firewood on top of the soaked napkins.
3. Light the napkins. The fire will catch quickly and evenly. Wait about 20 minutes for the grill to reach optimal temperature.

Step 2: Marinate the Pork Chops

1. In a large zip-top bag or dish, mix apple cider, brown sugar, Dijon mustard, minced garlic, rosemary, salt, and pepper.
2. Add pork chops, seal the bag, and refrigerate for at least 4 hours or overnight.

Step 3: Sear the Pork Chops

1. Remove pork chops from marinade and pat dry with paper towels.
2. Add a swipe of butter to the center grill grate.
3. Once the center grate reaches over 1,000°F, sear each pork chop for about 1.5 minutes per side to get a good crust.

Step 4: Finish on the Flat Top

1. Move seared pork chops to the flat cooktop closer to the edge where heat is slightly lower.
2. Add butter beneath each chop for more flavor and even cooking.
3. Cook until internal temperature reaches 135°F (pork is done at 145°F, but it will rise off heat).

Step 5: Rest and Serve

1. Remove chops from the grill and let rest for 10 minutes before serving.
2. The internal temperature should reach 145°F as it rests.

Tips

• Use an instant-read thermometer and pull the pork chops at 135°F to avoid overcooking.
• The Arteflame's flat top is hotter near the middle—great for veggies or preparing a quick reduction while meat rests.
• Butter gives a rich, golden crust unlike oils—always use it on the flat cooktop!

Variations

• Maple-Glazed Wyoming Pork Chops: Replace the brown sugar with maple syrup for a deeper sweetness.
• Smoky Chipotle Pork Chops: Add 1 tbsp chipotle paste to the marinade for a bold, smoky heat.
• Herb-Infused Chops: Use thyme and sage instead of rosemary for an earthy herb flavor.
• Hard Cider Chops: Swap the apple cider for hard cider for a tangy, fermented twist.
• Garlic Mustard Chops: Double the garlic and mustard for a robust herbal-spice blend.

Best pairings

• Grilled corn with herbed butter on the flat top
• Charred asparagus spears
• Cast-iron-style grilled potatoes with rosemary on the cooktop griddle
• Apple fennel slaw for freshness
• A chilled hard cider or Wyoming amber ale

Conclusion

The Wyoming Pork Chops on the Arteflame Grill are a celebration of bold flavors, perfect sear, and smoky aromas. Mastering the reverse sear technique on your Arteflame brings restaurant-quality grilling to your backyard—with almost no cleanup.