Applewood Smoked Pork Chops from Delaware

Introduction

These thick-cut, applewood smoked pork chops from Delaware farms bring a rich, aromatic flavor to your table. Using the Arteflame Grill, we’ll achieve a perfect steakhouse-quality sear before finishing them to juicy perfection on the flat griddle. The result? Incredibly flavorful pork chops that are tender, smoky, and delicious.

Ingredients

• 2 thick-cut applewood smoked pork chops (bone-in, about 1.5 inches thick)
• 2 tbsp unsalted butter
• 1 tsp sea salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp fresh thyme leaves
• Applewood chips (optional, for extra smokiness)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the napkins and light the paper.
3. Allow the fire to burn for about 20 minutes until the cooktop reaches optimal grilling temperature.

Step 2: Season the Pork Chops

1. Pat the pork chops dry with paper towels.
2. Rub both sides with butter, then season generously with salt, black pepper, smoked paprika, garlic powder, and thyme.

Step 3: Sear the Pork Chops

1. Place the pork chops on the center grill grate of the Arteflame when it reaches 1,000°F.
2. Sear each side for 1.5-2 minutes to develop a deep crust.

Step 4: Finish Cooking on the Flat Griddle

1. Move the pork chops to the flat griddle cooktop to finish cooking.
2. Cook until they reach an internal temperature of 135°F (for medium), flipping occasionally.
3. Remove from the grill when the internal temperature is 15°F below the desired final temp (carry-over cooking will bring it up to 145°F).

Step 5: Rest and Serve

1. Let the pork chops rest for 5 minutes before serving.
2. Garnish with fresh thyme and serve hot.

Tips

• Use fresh, high-quality applewood smoked pork chops for the best flavor.
• If adding extra smokiness, sprinkle a few applewood chips on the fire.
• Use a meat thermometer for precise cooking.
• Letting the chops rest ensures even distribution of juices.

Variations

1. Spicy Cajun: Add a tablespoon of Cajun seasoning for a bold, spicy kick.
2. Honey Glazed: Brush the pork chops with a mix of honey and Dijon mustard during the last few minutes of grilling.
3. Garlic Herb Butter: Top with melted garlic herb butter before serving.
4. Balsamic Glazed: Drizzle a balsamic reduction over the chops after grilling.
5. Maple Bourbon: Finish with a glaze of maple syrup and bourbon for a sweet, smoky flavor.

Conclusion

Cooking these applewood smoked pork chops on the Arteflame Grill ensures a perfect sear and retains all the natural juiciness. This method provides an irresistible combination of flavors and textures, making it a standout dish for any occasion.

Best Pairings

• Grilled asparagus with lemon zest
• Roasted sweet potatoes with cinnamon and butter
• Grilled corn on the cob with herb butter
• A glass of bold red wine or a crisp apple cider