Grilled Pork Chops with Béchamel Sauce on the Arteflame Grill

Introduction

Juicy grilled pork chops paired with a creamy béchamel sauce bring elegance and comfort together in one dish. The high heat of the Arteflame grill gives the pork chops a beautiful sear, while the béchamel adds a rich, velvety layer that complements the smoky flavors. This dish is simple yet refined, perfect for a special dinner or any time you want to elevate your grilling game.

Ingredients

For the Pork Chops:

• 4 bone-in pork chops (about 1 inch thick)
• 1 tbsp olive oil or melted butter (for brushing)
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Fresh thyme (optional for garnish)

For the Béchamel Sauce:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups whole milk (warmed)
• 1/4 tsp nutmeg (freshly grated if possible)
• Salt and freshly ground pepper (to taste)
• 1/4 cup grated Parmesan cheese (optional for a cheesy twist)

Instructions

Step 1: Fire Up the Arteflame Grill

Prepare your Arteflame grill by lighting three vegetable oil-soaked napkins, stacking firewood on top, and lighting the napkins. Let the fire burn for about 20 minutes until the center grate is hot enough to sear the pork chops while the outer flat cooktop reaches moderate heat for slower cooking.

Step 2: Season the Pork Chops

Brush both sides of the pork chops with olive oil or melted butter. In a small bowl, combine the kosher salt, black pepper, garlic powder, and smoked paprika. Generously season both sides of the pork chops with this spice mixture.

Step 3: Grill the Pork Chops

Place the pork chops on the center grill grate for a high-heat sear. Grill for 2-3 minutes on each side, creating a golden-brown crust. Once seared, move the pork chops to the outer flat cooktop to finish cooking, about 4-5 minutes per side, until the internal temperature reaches 145°F.

Step 4: Make the Béchamel Sauce

While the pork chops are grilling, melt the butter on the outer flat cooktop (or use a small saucepan if preferred). Once melted, whisk in the flour and cook for 1-2 minutes to form a roux. Gradually add the warmed milk, whisking constantly until the mixture is smooth. Continue cooking for 3-5 minutes, stirring often, until the sauce thickens. Season with salt, pepper, and nutmeg. For an optional cheesy twist, stir in the Parmesan cheese.

Step 5: Serve

Once the pork chops are cooked through, remove them from the grill and let them rest for 5 minutes. Drizzle the creamy béchamel sauce over the pork chops and garnish with fresh thyme if desired. Serve with your favorite sides for a complete meal.

Tips

• Perfect Doneness: Use a meat thermometer to ensure the pork chops are cooked to 145°F for juicy, tender results.
• Béchamel Variations: Add sautéed mushrooms or garlic to the béchamel sauce for extra flavor. You can also replace half the milk with cream for an even richer sauce.
• Resting Time: Allow the pork chops to rest for 5 minutes before serving to let the juices redistribute throughout the meat.

Variations

1. Herbed Béchamel Sauce: Stir in fresh chopped parsley, thyme, or basil for a bright, herbal note in the sauce.
2. Garlic Parmesan Béchamel: Add 1-2 cloves of minced garlic to the roux and increase the Parmesan for a richer, garlic-infused sauce.
3. Mustard Béchamel: Whisk in 1 tbsp of Dijon mustard for a tangy kick that pairs beautifully with pork.
4. Smoky Chipotle Béchamel: Add 1 tsp of chipotle powder or smoked paprika for a smoky, spicy variation of the sauce.
5. Cheesy Gruyère Béchamel: Replace Parmesan with Gruyère cheese for a nutty, creamy sauce that adds extra depth of flavor.

Best Pairings

• Side Dishes: Serve with roasted potatoes, grilled vegetables, or a simple green salad to balance the richness of the sauce.
• Drinks: Pair with a crisp white wine like Chardonnay, a light red like Pinot Noir, or a refreshing iced tea.

Conclusion

Grilled pork chops with béchamel sauce are a perfect combination of smoky, juicy meat and a creamy, comforting sauce. The Arteflame grill ensures your pork chops come out beautifully seared, while the béchamel sauce adds elegance and richness to the dish. It's a meal that will impress any guest or satisfy a weeknight craving.