Washington Applewood-Smoked Pork Chops

Introduction

There's nothing like the sweet, smoky aroma of smoked pork chops kissed with Washington applewood. Cooking on the Arteflame grill transforms thick-cut pork chops into a juicy, flavor-packed main course with a steakhouse-quality sear. By using the reverse sear method, we ensure the meat stays tender while infusing it with sweet-smoke goodness from real applewood chips. Get ready to impress your guests with bold flavors and gorgeous grill marks, all while cooking everything outdoors on the Arteflame.

Ingredients

• 4 thick-cut bone-in pork chops (1.5 to 2 inches thick)
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 2 tsp garlic powder
• 1 tsp onion powder
• 3 tbsp butter
• 1 cup Washington applewood chips (soaked 30 minutes)
• Vegetable oil (for lighting)
• 3 paper napkins

Instructions

Step 1: Fire up the Arteflame grill

1. Soak Washington applewood chips in water for 30 minutes.
2. Pour vegetable oil on 3 paper napkins and place them in the grill.
3. Stack firewood over the napkins and light the paper.
4. Wait about 20 minutes until the center grill grate hits 1,000°F and the outer cooktop heats evenly.

Step 2: Season and prepare the pork chops

1. Pat the pork chops dry with paper towels.
2. Mix salt, pepper, smoked paprika, brown sugar, garlic powder, and onion powder.
3. Rub seasoning mix generously over all sides of the pork chops.
4. Let them rest at room temperature while the grill heats.

Step 3: Sear the pork chops

1. Place pork chops on the center grill grate over direct high heat (1,000°F).
2. Sear each side for 2–3 minutes to develop a rich crust and lock in juices.

Step 4: Smoke and finish on the cooktop

1. Move the seared chops to the Arteflame flat-top cooktop toward the middle zone (medium-high heat).
2. Add soaked applewood chips to the fire to create smoke.
3. Add butter to the griddle under each chop for added flavor.
4. Continue to cook until the internal temperature hits 135°F.
5. Reminder: Remove the pork chops when they’re 15°F below your target temperature (target is 150°F; remove at 135°F).
6. Let the chops rest for 5–10 minutes—carryover cooking will bring them to perfection.

Step 5: Grill sides simultaneously (optional)

1. While pork is finishing, grill any vegetables, potatoes, or fruit on the flat top in zones with proper heat levels (e.g., sweet potatoes, asparagus, or apple slices).

Tips

• Always preheat the grill fully to develop the best sear.
• Season the meat at least 30 minutes before cooking to enhance flavor.
• Use a meat thermometer for spot-on doneness.
• Use butter on the griddle—its flavor caramelizes beautifully and enriches the meat.
• Let meat rest before slicing to retain moisture.

Variations

1. Apple Cider-Marinated Chops: Marinate pork in apple cider, rosemary, garlic, and Dijon before seasoning and grilling.
2. Honey Mustard Glazed Chops: Brush with a honey-mustard glaze during the last 5 minutes of reverse searing.
3. Chili-Rubbed Smoked Chops: Substitute paprika with chipotle chili powder and add cumin for a Southwestern twist.
4. Balsamic Herb Pork Chops: Use a balsamic reduction and fresh thyme after searing for a complex and bright flavor.
5. Bourbon Brown Sugar Chops: Add a bourbon-brown sugar glaze during the cook for a sweet-smoky combo.

Best pairings

• Grilled asparagus with lemon zest
• Smoky sweet potato wedges
• Apple slaw with cider vinaigrette
• Dry Washington Riesling or a medium-bodied Pinot Noir
• Grilled peach halves or apple slices for dessert

Conclusion

From the first flame to the final bite, Arteflame cooking brings out exceptional flavors in these Washington applewood-smoked pork chops. Reverse searing helps maintain incredible juiciness while that signature applewood smoke infuses richness throughout every bite. Serve these chops proudly—your guests won't stop talking about them.