Hickory Seasoned Pork Chops on the Arteflame Grill

Introduction

These hickory-seasoned pork chops are smoky, savory, and incredibly flavorful. With a simple seasoning blend that brings out the best in the meat, these chops are seared to perfection on the Arteflame grill, then cooked to juicy tenderness. The natural hickory flavor pairs beautifully with the pork, making this dish a backyard favorite.

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• 1 tablespoon olive oil
• 2 teaspoons hickory-smoked salt (or regular salt if not available)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme (optional, for extra herbiness)
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Arteflame Grill

1. Light the Arteflame grill by placing three oil-soaked paper napkins in the firebox, stacking firewood over them, and lighting. Allow the grill to heat for about 20 minutes until the center grate is extremely hot, ideal for searing.

Step 2: Season the Pork Chops

2. Combine hickory-smoked salt, smoked paprika, garlic powder, onion powder, black pepper, and thyme in a small bowl.
3. Rub olive oil over both sides of the pork chops, then coat generously with the hickory seasoning blend, pressing it into the meat.

Step 3: Sear the Pork Chops

4. Place the pork chops on the center grill grate, searing them for 2-3 minutes per side to create a golden crust that locks in flavor.

Step 4: Move to the Flat Griddle

5. Transfer the pork chops to the flat cooktop griddle surrounding the center to finish cooking. Aim for an internal temperature of 145°F for perfect tenderness.
6. Let the chops cook slowly on the griddle to absorb the smoky flavors from the fire without overcooking. Remove from heat once they reach the desired temperature.

Step 5: Serve and Garnish

7. Let the pork chops rest for 5 minutes to retain their juices, then garnish with fresh parsley and serve hot.

Tips

• Temperature control: Use the griddle’s different heat zones to control the cooking rate, keeping the chops juicy without burning.
• Flavor boost: For an extra hickory-smoked flavor, add a small hickory wood chip packet to the fire.

Conclusion

These hickory seasoned pork chops bring the flavor of a smokehouse right to your backyard. Each bite is smoky, savory, and perfectly tender, making this recipe a must-try for any grill lover.

Variations

1. Maple Hickory Glaze: Brush a light layer of maple syrup during the last minute of grilling for a sweet, smoky touch.
2. Spicy Hickory Rub: Add a pinch of cayenne pepper to the seasoning mix for a spicy kick.
3. Garlic-Herb Hickory Rub: Add fresh minced garlic and rosemary to the seasoning for an herbaceous note.
4. Hickory Honey Glaze: Brush with a honey glaze at the end for a caramelized finish.
5. Lemon-Herb Hickory Chops: Serve with lemon wedges for a bright, fresh contrast to the smoky flavors.

Pairing Suggestions

These hickory-seasoned pork chops pair wonderfully with:

• Grilled corn or asparagus
• Mashed potatoes or roasted sweet potatoes
• A crisp coleslaw or green salad
• A cold beer or glass of Chardonnay