Nevada Pine Nut-Crusted Pork Chops on Arteflame

Introduction

This Nevada-inspired pork chop recipe brings together crunchy pine nuts and juicy seared pork, all grilled to perfection on the Arteflame grill. With its blazing 1,000°F center grate, we reverse sear to lock in flavor and finish on the flat-top cooktop alongside sweet roasted apples. The different temperature zones make this grill ideal for searing and cooking everything at once, without needing pots, pans, or an oven. Quick setup and virtually no cleanup make this recipe delicious and easy.

Ingredients

• 4 bone-in pork chops (1 to 1.5 inches thick)
• 1 cup crushed Nevada pine nuts
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 2 tsp sea salt
• 1 tsp cracked black pepper
• 2 tbsp Dijon mustard
• 4 tbsp unsalted butter (plus more for griddle)
• 4 crisp apples (Honeycrisp or Fuji), cored and sliced thick
• 2 tbsp light brown sugar
• 1 tsp ground cinnamon
• Fresh rosemary sprigs (optional, for garnish)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three folded paper napkins and place in the center of the Arteflame grill.
2. Stack hardwood firewood over the napkins and light the paper.
3. Allow 20 minutes for the grill to reach cooking temperature. The center grill grate will reach over 1,000°F.

Step 2: Prep pork chops

1. Pat the pork chops dry.
2. Brush both sides with Dijon mustard for enhanced flavor and adhesion.
3. In a shallow bowl, combine crushed Nevada pine nuts and panko breadcrumbs.
4. Dip each pork chop into the beaten eggs, then dredge in the pine nut mixture, coating generously.
5. Season with sea salt and black pepper.

Step 3: Sear the pork

1. Add a pat of butter to the center grill grate.
2. Sear pork chops for 1-2 minutes per side directly on the center grill grate. This locks in juices and builds rich flavor.
3. Move seared pork chops to the flat-top griddle closer to the outer edge to continue cooking to desired doneness (internal temp of 145°F). Remove from grill at 130°F as they’ll continue resting to finish at temp.

Step 4: Roast apples

1. While pork is finishing, melt butter directly on flat cooktop griddle.
2. Add sliced apples, sprinkle with brown sugar and cinnamon.
3. Cook on medium heat zone until apples are caramelized and tender, about 10-12 minutes.

Step 5: Serve

1. Plate pork chops with roasted apples and garnish with fresh rosemary sprigs if desired.

Tips

• Use a meat thermometer and remove chops at 130°F; they’ll rise to 145°F off the grill.
• Crush whole pine nuts in a food processor or ziplock bag for better coating texture.
• The flat cooktop is hotter closer to the center—use this for browning, and move food outward to slow cook.
• Use butter instead of oil for more flavor in both the pork and apple slices.
• Rest the meat 5–10 minutes before serving to lock in juices.

Variations

1. Maple-Bacon Crusted Pork Chops: Substitute pine nuts with crushed candied bacon and drizzle with maple syrup while finishing on the griddle.
2. Pecan-Crusted Pork Chops: Use crushed pecans instead of pine nuts for a Southern twist.
3. Spicy Southwest Crusted Pork: Mix chili powder and smoked paprika into the panko and nuts for heat.
4. Herb-Parmesan Crusted Pork: Add grated Parmesan and dried Italian herbs to your crusting mix.
5. Tropical Pineapple & Pine Nut Pork: Grill slice of pineapple and place on chop before serving for a tangy finish.

Best pairings

• Buttery mashed sweet potatoes
• Charred broccoli with lemon zest on the flat griddle
• Crisp apple cider or chilled chardonnay
• Warm sourdough bread grilled lightly on the cooktop

Conclusion

These Nevada pine nut-crusted pork chops are juicy, flavorful, and beautifully textured straight off the Arteflame grill. The reverse sear ensures the perfect doneness and preserves moisture, while roasting apples right alongside completes the dish effortlessly. No pots, no pans—just pure wood-fire grilling magic.