Vermont Maple Bourbon Grilled Pork Chops

Introduction

This Vermont Maple Bourbon Pork Chops recipe brings together the bold, smoky essence of open fire grilling with the rich sweetness of Vermont maple syrup and the depth of bourbon. Grilled entirely on the Arteflame grill using the reverse sear method, these thick-cut pork chops develop a caramelized crust and stay unbelievably juicy inside. Cooking over the center grate at over 1,000°F followed by a gentle finish on the flat cooktop ensures steakhouse-quality results every time — no oven, no pots or pans needed.

Ingredients

• 4 thick-cut bone-in pork chops (at least 1.5 inches thick)
• 1/3 cup Vermont maple syrup
• 1/4 cup bourbon
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 2 tbsp Dijon mustard
• 2 tbsp unsalted butter (for grilling)
• Salt and freshly ground black pepper, to taste
• Optional: pinch of red pepper flakes (for a bit of heat)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins and place them in the grill bowl.
2. Stack hardwood firewood over the napkins in a teepee or cross hatch form.
3. Light the napkins and allow the fire to fully ignite. Let the Arteflame heat up for about 20 minutes until the center grate reaches 1,000°F and the flat cooktop is evenly heated.

Step 2: Prepare the Marinade

1. In a bowl, whisk together the maple syrup, bourbon, garlic, rosemary, Dijon mustard, salt, black pepper, and optional red pepper flakes.
2. Place pork chops in a resealable bag or shallow container and pour the marinade over them. Let them marinate for 2 to 4 hours in the refrigerator.

Step 3: Sear the Pork Chops

1. Remove pork chops from marinade and let them rest at room temperature for 20 minutes before grilling.
2. Place each pork chop directly on the center grill grate of the Arteflame for intense searing. Sear each side for about 2 minutes to develop a rich caramelized crust.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the seared pork chops to the flat cooktop griddle toward the outer edge to finish cooking gently.
2. Add a bit of butter under each pork chop to infuse more flavor and keep the meat juicy.
3. Cook to an internal temperature of 135°F; then remove from heat and let rest. The carryover cooking will bring them to 145°F – the ideal safe temperature for pork.

Step 5: Rest and Serve

1. Let the pork chops rest for 5–10 minutes before slicing or serving to allow juices to redistribute.

Tips

• Always remove meat about 15°F before your target internal temperature – carryover heat will finish the job.
• The flat cooktop is perfect for cooking sides like vegetables and potatoes while the pork chops rest.
• Use real Vermont maple syrup for authentic flavor and optimal caramelization during grilling.
• Butter is preferred over oil for grilling — it enhances flavor and prevents burning.
• Rotate chops on the cooktop if one side is hotter to ensure even doneness.

Variations

1. Maple Mustard Glazed Chops: Substitute bourbon with apple cider vinegar and add more Dijon mustard for a tangy glaze.
2. Spicy Chipotle Maple Pork: Add 1 tbsp of chipotle in adobo to the marinade for a smoky, spicy twist.
3. Maple Balsamic Infusion: Replace bourbon with balsamic vinegar, adding depth and acidity to pair beautifully with the maple syrup.
4. Garlic Thyme Maple Pork: Use thyme instead of rosemary for a more floral herb flavor and double up on garlic.
5. Apple Maple Pork Chops: Add freshly grated apple and a splash of apple cider to the marinade for a sweet autumnal variation.

Best pairings

• Grilled apple slices with cinnamon and brown sugar cooked on the flat cooktop
• Roasted rosemary potatoes grilled on the outer cooktop zone
• Grilled asparagus or Brussels sprouts tossed in butter and garlic
• Cornbread grilled with a bit of maple butter for a smoky crust
• Pair with a glass of smoky bourbon or a chilled hard cider

Conclusion

These Vermont Maple Bourbon Pork Chops grilled on the Arteflame are packed with flavor, cooked to perfection, and beautifully caramelized on the outside thanks to the high-heat searing method. With no need for pots, pans, or an oven, it’s a flavorful, mess-free grilling experience you’ll want to recreate all season long.