Utah Honey-Glazed Pork Chops on the Arteflame

Introduction

These Utah Honey-Glazed Pork Chops are sweet, tangy, and perfectly grilled using the reverse sear method on the Arteflame grill. The locally sourced Utah honey balances beautifully with Dijon mustard, giving the pork chops a golden, caramelized crust while keeping the inside juicy and tender. Grilled entirely on the Arteflame, this recipe highlights the superior grilling experience of using both the center grate and flat griddle areas—no oven needed, just the right technique and flame!

Ingredients

• 4 bone-in pork chops (1 to 1.5 inches thick)
• 1/4 cup Utah wildflower honey
• 2 tbsp Dijon mustard
• 2 tsp apple cider vinegar
• 2 tbsp salted butter (for grilling)
• Salt and freshly cracked black pepper, to taste
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Vegetable oil (to light the grill)
• 3 paper napkins
• Hardwood firewood (for grilling)

Instructions

Step 1: Fire up the Arteflame Grill

1. Soak 3 paper napkins with vegetable oil.
2. Place them in the bottom center of the Arteflame grill.
3. Stack firewood over the soaked napkins.
4. Light the napkins and let the grill heat for about 20 minutes until the center grate reaches 1,000°F and the flat top reaches optimal cooking temperatures.

Step 2: Prep the Honey-Mustard Glaze

1. In a small bowl, whisk together the Utah honey, Dijon mustard, and apple cider vinegar until smooth.

Step 3: Season the Pork Chops

1. Pat the pork chops dry with a paper towel.
2. Season both sides generously with salt, cracked black pepper, garlic powder, and smoked paprika.

Step 4: Sear the Pork Chops

1. Place the seasoned pork chops directly on the center grill grate.
2. Sear each side for 60 to 90 seconds until a rich golden-brown crust forms.
3. Once seared, move the pork chops onto the flat top cooktop nearer to the center area to continue cooking at a medium-high heat zone.

Step 5: Glaze and Finish Cooking

1. Brush the honey-mustard glaze over the pork chops.
2. Flip and glaze the other side.
3. Cook until the internal temperature reaches 135°F (carryover cooking will bring it up to 150°F which is desired doneness for pork).
4. Remove from the grill and let rest for 5 minutes before serving.

Tips

• Apply the glaze during the last few minutes to prevent burning due to the honey’s sugars.
• Use a meat thermometer to ensure precision doneness without overcooking.
• Resting the meat before slicing is key to juicy pork chops.
• Melt butter on the cooktop and grill vegetables like zucchini or carrots alongside the chops.
• Adjust zone positioning on the Arteflame griddle to manage heat levels based on location.

Variations

1. Spicy Southwest Pork Chops: Add chipotle powder and swap Dijon for spicy brown mustard in the glaze for a bold kick.
2. Rosemary-Garlic Pork Chops: Use a rosemary-garlic butter glaze with coarse sea salt for an herby infusion.
3. Maple-Balsamic Chops: Blend maple syrup with balsamic vinegar for a richer, tangier glaze.
4. Asian-Inspired Chops: Mix honey, soy sauce, and sesame oil with a sprinkle of Chinese five spice.
5. Apple Cider Glazed Chops: Substitute honey with apple cider reduction and a hint of cinnamon for autumn flavors.

Conclusion

Grilling these Utah Honey-Glazed Pork Chops on the Arteflame delivers unbeatable flavor and presentation. With a technique that locks in juices and the ease of cooking everything on one surface, it’s no wonder this becomes a favorite go-to for any backyard chef. Whether you keep it classic or experiment with a variation, these chops will impress every time.

Best pairings

• Grilled sweet potatoes with cinnamon butter on the flat top
• Charred corn with lime zest and cotija
• Quick grilled asparagus tossed in garlic butter
• Fresh melon and arugula salad
• A glass of dry Utah rosé wine or a citrusy pale ale