Virginia Hickory-Smoked Pork Chops on Arteflame

Introduction

Thick-cut, juicy, smoky—these Virginia Hickory-Smoked Pork Chops bring a backyard barbecue flavor like no other. With bold seasoning and rich hickory aroma, these grilled chops are seared hot and finished gently using the reverse sear method only possible with the Arteflame Grill. This unique grill gives your chops a steakhouse-quality sear while keeping them unbelievably moist inside. Whether you’re impressing a crowd or just having a perfect family dinner, these chops are built to amaze.

Ingredients

• 4 bone-in thick-cut pork chops (1.5–2 inches thick)
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 2 tbsp unsalted butter
• Hickory wood chunks or logs
• 3 paper napkins + vegetable oil (for lighting)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some vegetable oil onto 3 paper napkins.
2. Place the napkins in the center of your Arteflame grill fire bowl.
3. Stack hickory wood chunks over the napkins, ensuring good airflow.
4. Light the napkins. The grill will be ready for cooking in about 20 minutes once the center grate reaches 1,000°F and the outer cooktop is evenly heated.

Step 2: Prep the Pork Chops

1. In a small bowl, combine kosher salt, pepper, smoked paprika, and garlic powder.
2. Rub the seasoning mixture evenly on both sides of each pork chop.
3. Let the pork chops sit at room temperature for 20 minutes while the grill heats.

Step 3: Sear on the Center Grate

1. Place the pork chops on the center Arteflame grate at 1,000°F.
2. Sear for 2 minutes per side, creating beautiful grill marks and sealing in juices.

Step 4: Finish on the Flat Cooktop

1. Move the seared pork chops to the flat-top griddle surrounding the center grate.
2. Place a small pat of butter under each chop for added flavor.
3. Cook until internal temperature reaches 135°F, then remove from the grill.
4. Rest the chops for 10 minutes before serving. Internal temperature will rise to 145°F for perfect doneness.

Step 5: Optional—Grill Sides on the Flat Cooktop

1. While pork rests, grill some fresh vegetables like asparagus, sweet bell peppers, or sliced red onions with butter on a medium-heat zone of the cooktop.
2. Everything can cook at once thanks to the large surface area and precise heat zones of the Arteflame.

Tips

• Always remove meat when it’s 15°F below target temperature; carryover cooking will finish the job.
• Use butter instead of olive oil for richer flavor when grilling on the flat top.
• Let meat rest after grilling to redistribute juices and enhance tenderness.
• Use a meat thermometer for best results—pork is perfectly cooked at 145°F.
• Sear hot and fast, then finish low and slow on the griddle surface for best results.

Variations

• Spicy Chipotle: Add chipotle powder and cumin to the rub for a smoky kick with heat.
• Herb-Crusted: Use rosemary, thyme, and parsley for a fragrant herb rub that adds garden freshness.
• Maple-Glazed: Brush with a mix of maple syrup and Dijon mustard during finish cooking for a sweet-savory coating.
• Applewood Twist: Swap hickory wood for applewood to add a sweeter smoke flavor.
• Cajun Style: Use a Cajun spice blend seasoning and grilled andouille sausage slices on the side for a Louisiana flair.

Best Pairings

• Grilled sweet potatoes with cinnamon butter
• Charred corn on the cob with lime and cotija cheese
• Apple coleslaw for a crisp, cool crunch
• Chilled Virginia chardonnay or a bold Zinfandel
• Smoked baked beans with brown sugar and bacon

Conclusion

With this Virginia Hickory-Smoked Pork Chops recipe on the Arteflame Grill, you’ll experience unbelievably juicy, flavor-packed chops with that unmistakable smoke-kissed finish. The reverse sear method and distinct heat zones of the Arteflame deliver steakhouse quality flavor right in your backyard—every time.