Grilled Rhode Island Maple-Bourbon Pork Chops

Introduction

These Grilled Rhode Island Maple-Bourbon Pork Chops are the perfect combination of sweet, smoky, and savory. By using rich Rhode Island maple syrup blended with bourbon, every bite is packed with deep flavor. Searing the pork chops on the center grill grate of the Arteflame at over 1,000°F locks in the juices, while finishing them on the flat cooktop brings them to the perfect doneness. This reverse searing method gives you steakhouse quality pork chops—grilled outdoors with ease and style.

Ingredients

• 4 bone-in pork chops, 1 to 1.5 inches thick
• 1/3 cup Rhode Island maple syrup
• 1/4 cup bourbon
• 2 tablespoons Dijon mustard
• 2 tablespoons soy sauce
• 2 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 2 tablespoons butter (for grilling)
• Salt and freshly cracked pepper, to taste

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins.
4. Light the napkins and allow the fire to build—your grill will be ready for cooking in about 20 minutes.

Step 2: Marinate the Pork Chops

1. In a bowl, whisk together maple syrup, bourbon, Dijon mustard, soy sauce, minced garlic, and chopped rosemary.
2. Place pork chops in a resealable plastic bag or container and pour in the marinade.
3. Seal and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Step 3: Preheat and Sear

1. Once the center grill grate reaches 1,000°F, brush the pork chops with melted butter and season both sides with salt and pepper.
2. Place the pork chops directly on the center grill grate and sear each side for 1.5 to 2 minutes to lock in the juices.

Step 4: Reverse Sear Finish

1. After searing, move the pork chops to the flat cooktop griddle, closer to the outer edge where the temperature is slightly lower.
2. Cook the pork chops until they reach an internal temperature of 145°F. (Remove them at 130°F to rest—carry-over cooking will bring them to the desired temperature.)
3. During cooking, drizzle some extra marinade over the chops for added flavor and caramelization.

Step 5: Rest and Serve

1. Allow pork chops to rest for 5–7 minutes before serving to let the juices redistribute.
2. Serve hot, sliced, or whole, depending on your presentation style.

Tips

• Always preheat your Arteflame grill to get the perfect sear on meats.
• Use butter instead of oil for better flavor on the cooktop griddle.
• A food thermometer is your best friend—remove chops at 130°F and let them coast to 145°F off the grill.
• Use maple syrup from Rhode Island for genuine, robust flavor.
• Grill your sides on the flat top cooktop while your pork finishes—from asparagus to potatoes to peaches.

Variations

1. Spicy Maple Chops: Add 1 teaspoon of chili flakes to the marinade for a spicy kick.
2. Apple Cider Chops: Replace bourbon with hard apple cider for a fruity twist.
3. Smoky Chipotle Chops: Blend chipotle peppers in adobo sauce into the marinade for a smoky heat layer.
4. Garlic-Herb Chops: Add extra minced garlic, thyme, and sage to amplify the herbaceous aroma.
5. Orange-Bourbon Chops: Swap maple syrup with orange marmalade and add orange zest for a citrusy zest.

Conclusion

Grilling these Rhode Island Maple-Bourbon Pork Chops on the Arteflame gives you unmatched flavor with a perfect, juicy texture. The flame-seared exterior and sweet-savory marinade make this dish a showstopper. Easy fire-up, no mess, and gorgeous results—this is what outdoor grilling dreams are made of.

Best pairings

• Grilled peaches with cinnamon butter
• Smoky grilled asparagus tossed with lemon zest
• Griddled smashed potatoes with rosemary and sea salt
• A glass of oaked Chardonnay or bourbon-based cocktail
• Rustic sourdough bread warmed on the Arteflame