New Mexico Pork Chop with Green Chile Butter

Introduction

This juicy New Mexico Pork Chop with Green Chile Butter combines bold Southwestern flavors with the unique grilling power of the Arteflame Grill. By reverse searing your pork chops—starting with a 1,000F sear on the center grill grate, then finishing on the flat cooktop—you’ll lock in all the incredible juices for a steakhouse quality bite. Green chile butter blends mild heat with smooth richness for a melt-in-your-mouth finish, all made right on the Arteflame with no pots, pans, or oven needed.

Ingredients

• 2 thick-cut bone-in pork chops (about 1.25" thick)
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon garlic powder
• 2 tablespoons unsalted butter (for grilling)
• 1 tablespoon butter (per pork chop, for topping)
• 1/4 cup roasted New Mexico green chile (finely chopped)
• 1 teaspoon lime juice
• 1/2 teaspoon smoked paprika
• Chopped fresh cilantro for garnish (optional)

Instructions

Step 1: Fire up the Arteflame Grill

• 1. Soak three paper napkins in vegetable oil.
• 2. Place the soaked napkins in the center of the Arteflame grill.
• 3. Stack firewood over the napkins and light them.
• 4. Wait about 20 minutes until the center grill grate reaches 1,000F for searing.

Step 2: Prepare the Pork Chops

• 1. Pat the pork chops dry with paper towels to remove surface moisture.
• 2. Season both sides generously with salt, pepper, and garlic powder.
• 3. Set aside at room temperature while the grill heats so the chops cook evenly.

Step 3: Make the Green Chile Butter

• 1. In a small bowl, mix 2 tablespoons softened butter with finely chopped green chile, lime juice, and smoked paprika.
• 2. Blend until fully combined and refrigerate until ready to use.

Step 4: Sear the Pork Chops

• 1. Place the pork chops directly on the center grill grate.
• 2. Sear each side for 2–3 minutes until a beautiful golden-brown crust forms.
• 3. Add a small dab of butter on each chop during the last minute of searing for extra richness.

Step 5: Reverse Sear to Finish

• 1. Move the chops to the flat top griddle section bordering the center grate.
• 2. Cook on lower heat zones until internal temperature reaches 135F (for medium doneness).
• 3. Remove the chops at this point—residual heat will bring them up to 145F as they rest.

Step 6: Top and Serve

• 1. While the pork chops rest, top each with a generous spoonful of the green chile butter.
• 2. Sprinkle freshly chopped cilantro (optional).
• 3. Serve hot and juicy, straight from the Arteflame grill!

Tips

• Always remove pork chops about 10–15°F before desired final temperature to account for carryover cooking.
• Use butter, not olive oil, to grill—it enhances flavor and helps with a perfect sear.
• Make sure chops are at room temperature before grilling for even cooking.
• If the green chile is too spicy, blend in some honey to mellow it out.
• Use the griddle's variable heat zones to your advantage for multi-temp cooking.

Variations

• Sweet & Spicy Peach Glazed Pork Chop: Swap green chile butter with a grilled peach glaze and crushed red pepper for a southern twist.
• Bacon-Wrapped Pork Chop: Wrap each chop in bacon before searing for extra smokiness and fat infusion.
• Apple Cinnamon Pork Chop: Replace green chile butter with a cinnamon-spiced apple compote grilled right on the cooktop.
• Chipotle-Lime Butter Chop: Use chipotle peppers in adobo instead of green chiles with a squeeze of lime for smokey heat.
• New Mexico Hatch Chile Cream: Make a creamy sauce using Hatch green chile and sour cream on the flat top for a rich finish.

Best pairings

• Grilled Elote (Mexican street corn) on the griddle with fresh Cotija
• Charred sweet potato wedges seasoned with lime and chili powder
• Smoky black bean salad with corn, cilantro, and red bell peppers
• Agave margarita or crisp cold cerveza

Conclusion

The Arteflame Grill makes it easier than ever to create the perfect New Mexico Pork Chop with Green Chile Butter. The high-heat sear locks in juices while the green chile butter adds a smooth, spicy finish. All done flame-side with no clean-up or kitchen tools needed—just pure grilled perfection under the open sky.