Wisconsin Cranberry-Glazed Pork Chops

Introduction

These Wisconsin Cranberry-Glazed Pork Chops deliver the perfect balance of sweet, tart, and smoky flavors. Using the Arteflame Grill, we reverse sear the chops to lock in moisture and add bold, caramelized char. The sweet-tart cranberry glaze, made with real Wisconsin cranberries, gives the pork chops a bright finish that's ideal for entertaining or a sophisticated backyard dinner. Everything is grilled directly on the Arteflame — no pans, no oven. Just pure, delicious grilling simplicity.

Ingredients

• 4 thick-cut bone-in pork chops (1 to 1.5 inches thick)
• 1 ½ cups fresh or frozen Wisconsin cranberries
• ½ cup orange juice
• ¼ cup brown sugar
• 1 tbsp Dijon mustard
• 1 tsp grated orange zest
• Salt and freshly ground black pepper to taste
• 2 tbsp unsalted butter (plus more for the griddle)
• Fresh rosemary sprigs (optional, for garnish)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill bowl.
3. Stack firewood over the napkins and light the paper.
4. Let the grill heat up for about 20 minutes until the center grate reaches over 1,000°F, perfect for searing.

Step 2: Prepare the Cranberry Glaze

1. On the flat cooktop griddle, closer to the outer edge, melt 2 tbsp butter.
2. Add Wisconsin cranberries, orange juice, brown sugar, Dijon mustard, and orange zest.
3. Let the mixture simmer for 12-15 minutes, gently mashing the cranberries as they soften to create a thick glaze.
4. Move the pan occasionally to adjust the heat using the grill's various temperature zones.
5. Once thickened, move glaze to a cooler section of the griddle to keep warm.

Step 3: Season and Sear the Pork Chops

1. Pat pork chops dry with a paper towel. Season generously with salt and pepper on both sides.
2. Sear the pork chops on the center grill grate at over 1,000°F for 1-2 minutes per side to achieve a golden crust.

Step 4: Reverse Sear to Finish

1. Move the seared pork chops to the flat cooktop griddle, closer to the outer edge, where the temperature is lower.
2. Cook slowly, flipping occasionally, until the internal temperature reaches 135°F.
3. Baste with cranberry glaze during the last 5 minutes of cooking.
4. Remove the pork chops from the grill and let rest for 5-10 minutes. The temperature will continue rising to the ideal 145°F.

Step 5: Serve and Garnish

1. Drizzle additional glaze over each chop before serving.
2. Garnish with fresh rosemary sprigs if desired.

Tips

• Always let your meat rest 5–10 minutes after removing from the grill to retain juices.
• The Arteflame’s heat zones allow better control — sear near the center and finish slow near the outer edge.
• If using frozen cranberries, no need to thaw — just increase simmering time slightly.
• You can make extra glaze and serve as a dipping sauce.
• Use a high-quality meat thermometer to track internal temperature.

Variations

1. Spicy Cranberry Glaze: Add ½ tsp red pepper flakes to the glaze for a kick.
2. Bourbon Cranberry Chops: Stir in 2 tbsp bourbon during the glaze simmer for a smoky twist.
3. Apple-Cranberry Glaze: Mix in ½ cup finely diced apples while cooking the glaze for extra sweetness and texture.
4. Herb-Crusted Chops: Rub pork with a blend of thyme, rosemary, and garlic before searing.
5. Maple Cranberry Chops: Replace brown sugar with pure maple syrup for a richer glaze flavor.

Best pairings

• Side: Grilled sweet potatoes or butter-seared Brussels sprouts on the outer griddle.
• Drink: A crisp Wisconsin apple cider or a chilled rosé.
• Dessert: Grilled peaches with whipped mascarpone.

Conclusion

These Cranberry-Glazed Pork Chops cooked on the Arteflame Grill bring together the comfort of Wisconsin flavors with the thrill of fire grilling. With sweet cranberry, tangy citrus, and smokey pork magic, this recipe is as satisfying to make as it is to enjoy. Every component is done outdoors using the Arteflame's unique capacity to sear, grill, and glaze — no pots, no lids, no limits.