North Carolina Cheerwine Glazed Pork Chops

Introduction

These North Carolina-inspired Cheerwine Glazed Pork Chops bring the perfect balance of smoky, sweet, and savory flavors. Grilled on the Arteflame, we use the reverse sear method to lock in juices and build crust before finishing gently on the flat top. The iconic cherry soda reduction creates sticky-sweet magic on tender pork chops. Whether you're firing up for a backyard cookout or a special family dinner, this recipe delivers vibrant Southern flavor and juicy perfection.

Ingredients

• 4 thick-cut bone-in pork chops (1.25”–1.5” thick)
• 1 cup Cheerwine soda (or another cherry soda)
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 2 tsp apple cider vinegar
• 1 tsp smoked paprika
• 2 tbsp butter (plus more for searing)
• 1 tsp garlic powder
• Salt and freshly cracked black pepper, to taste
• Fresh rosemary sprigs (optional, for garnish)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins.
2. Place the napkins in the grill base and stack firewood on top.
3. Light the napkins and let the fire build. Wait about 20 minutes until the center grill grate reaches over 1,000°F.

Step 2: Prepare the Cheerwine Glaze

1. On the flat cooktop, pour 1 cup of Cheerwine soda.
2. Add brown sugar, Dijon mustard, apple cider vinegar, paprika, and garlic powder.
3. Let it simmer until it thickens into a syrupy glaze (approx. 10–12 minutes), stirring occasionally.
4. Stir in 2 tbsp butter to finish the glaze and set aside on the cooler zone of the cooktop.

Step 3: Season the Pork Chops

1. Pat pork chops dry with paper towels.
2. Season each side generously with salt, black pepper, and a touch more smoked paprika for extra depth.

Step 4: Sear on the Center Grill Grate

1. Place a small pat of butter on each pork chop to melt just before searing.
2. Sear each side of the pork chops on the center grill grate (1,000°F+) for about 2 minutes per side until a deep crust forms.

Step 5: Reverse Sear on the Flat Cooktop

1. Move chops to the flat cooktop griddle, closer to the outer, lower heat zones.
2. Let them finish cooking slowly until they reach 140°F internal temperature (they will continue to cook to 145°F once removed).
3. Brush generously with the Cheerwine glaze during the last 5 minutes of cooking on each side.
4. Remove when internal temp hits 140°F, and let rest 5 minutes.

Step 6: Garnish and Serve

1. Drizzle with additional glaze and garnish with rosemary sprigs if desired.
2. Serve hot and juicy straight from the Arteflame with your favorite sides.

Tips

• Always pull pork chops from the grill when they’re 15°F below your desired internal temperature.
• Use thick-cut chops for juicier results and better crust development.
• Sear using butter, not oil— it enriches flavor without burning on the Arteflame’s flat steel cooktop.
• Use the cooler zones of the flat top to maintain gentle cooking after searing.
• Let meat rest before slicing for maximum juiciness.

Variations

1. Spicy Cheerwine Chops: Add 1 tsp chipotle powder to the glaze for a smoky kick.
2. Bourbon-Infused Glaze: Replace 2 tbsp of soda with bourbon for deeper Southern flavor.
3. Peach Cheerwine Chops: Stir in 2 tbsp peach preserves to the glaze for fruity sweetness.
4. Maple-Mustard Glaze: Swap brown sugar for maple syrup and use whole grain mustard.
5. Herb-Garlic Chops: Rub pork with garlic paste and fresh rosemary before grilling instead of paprika seasoning.

Best pairings

• Grilled cornbread cooked on the flat cooktop with a brush of honey butter
• Charred green beans or asparagus grilled on the cooktop
• Creamy coleslaw with apple cider vinaigrette
• Roasted sweet potatoes or mashed sweet potato cakes
• Sweet iced tea or a Cheerwine cocktail

Conclusion

Grilling pork chops with a Cheerwine glaze on an Arteflame Grill brings restaurant-level quality right to your backyard. The reverse sear technique, combined with rich Southern flavors, keeps the meat juicy and flavorful. Whether you're cooking just for the family or hosting a North Carolina-style barbecue, this recipe is sure to impress.