New York Cider Pork Chops on Arteflame Grill

Introduction

These Hudson Valley Apple Cider-Marinated Pork Chops are the ultimate way to showcase New York’s fall flavors. The subtle sweetness from the cider infuses the meat with tangy brightness, and cooking them over the Arteflame grill using reverse searing locks in the juiciness while producing that beautiful caramelized crust. By firing up the Arteflame and using its 1,000F center grill grate for a quick sear, then finishing on the flat top griddle, you get that perfect texture and flavor. No ovens, pots, or pans needed—just the incredible heat zones of the Arteflame to bring it all together.

Ingredients

• 4 bone-in pork chops (1 to 1.5 inches thick)
• 2 cups fresh Hudson Valley apple cider
• 2 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp butter (for cooking on the griddle)
• Optional: apple slices and onions for grilling alongside

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil over three paper napkins and place them in the center of the Arteflame grill.
2. Stack hardwood firewood over the napkins.
3. Light the napkins and allow the grill to heat for about 20 minutes until the center grate exceeds 1,000°F.

Step 2: Marinate the Pork Chops

1. In a large bowl or resealable plastic bag, combine the apple cider, Dijon mustard, minced garlic, rosemary, salt, and pepper.
2. Add the pork chops and marinate for 2 to 4 hours in the refrigerator.

Step 3: Sear the Pork Chops

1. Using tongs, place the marinated pork chops directly on the center grill grate of the Arteflame.
2. Sear for 1-2 minutes per side to lock in juices and get beautiful grill marks.

Step 4: Finish on the Griddle

1. Move the chops to the flat griddle surface nearer to the outer edges where the temp is lower (medium-high heat).
2. Add a little butter under each chop to enhance flavor and finish cooking.
3. Grill until internal temperature reaches 135°F. (Pull at this temp because carryover heat will bring it to 145°F - perfect doneness.)

Step 5: Optional Side Grilling

1. Toss apple slices and thinly sliced onions in a bit of butter on the flat griddle and caramelize alongside.
2. Add to the serving platter as a sweet-savory topping.

Tips

• Always remove pork when it’s 15°F below your final target temp to allow for carryover cooking.
• Sear only on the center grate, then transfer to the flat top griddle for perfect doneness.
• Use hardwood like oak or apple wood for best flavor and consistent heat.
• Let pork rest 5-10 minutes before slicing to retain juices.
• Rotate food on different heat zones of the Arteflame for total heat control.

Variations

1. Maple Bourbon Pork Chops: Substitute 1/4 cup bourbon and 2 tbsp maple syrup for the apple cider for a sweeter, smokier flavor.
2. Spice-Rubbed Cider Pork: Add smoked paprika and cumin to the marinade for a bold, earthy profile.
3. Garlic Sage Pork Chops: Replace rosemary with fresh sage and add extra garlic for herbaceous depth.
4. Ginger Apple Soy Chops: Add 2 tbsp soy sauce and 1 tsp grated fresh ginger to give an Asian-fusion twist.
5. Stuffed Pork Chops: Cut a pocket in thick chops and stuff with sautéed apples, onions, and cheese before grilling.

Best pairings

• Roasted fingerling potatoes done on the flat griddle with garlic and butter
• Grilled Brussels sprouts with apple cider glaze
• Dry New York Riesling or local hard cider
• Warm apple tart or grilled peaches for dessert

Conclusion

This recipe highlights the unbeatable flavors of New York cuisine and the precision grilling of the Arteflame. From the cider marinade to the buttery sear, every bite is tender and flavorful. Using the Arteflame’s reverse searing method guarantees steakhouse-quality pork chops in your backyard.