Ohio Applewood Smoked Pork Chops

Introduction

These thick-cut Ohio Applewood Smoked Pork Chops are grilled to perfection on the Arteflame grill. Seared at over 1,000°F on the center grill grate, then slow-cooked on the flat top griddle and finished with a sweet-tangy honey-mustard glaze. Delicious, juicy, and infused with smoky applewood flavor, these chops are what backyard grilling dreams are made of.

Ingredients

• 4 thick-cut bone-in pork chops (1.5 to 2 inches thick)
• 2 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 cup applewood chips (soaked in water for 30 minutes)
• 2 tbsp butter (for searing)
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 1 tsp apple cider vinegar
• Optional: fresh thyme for garnish

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them at the center of the grill.
2. Stack firewood over the soaked napkins and light the paper.
3. Let the grill heat up for about 20 minutes. Add soaked applewood chips as it heats up for smoke infusion.

Step 2: Prepare the Pork Chops

1. Season the pork chops on all sides with salt, pepper, smoked paprika, and garlic powder.
2. Let them sit at room temperature for 20 minutes to absorb the seasoning.

Step 3: Sear the Pork Chops

1. Place a dollop of butter on the hot center grill grate.
2. Sear each pork chop for about 2 minutes per side to get a perfect golden crust. This locks in juices.

Step 4: Reverse Sear to Finish

1. Move the chops to the cooler flat top cooktop area to finish cooking until they reach an internal temperature of 140°F.
2. Baste with butter while cooking and rotate occasionally for even results.

Step 5: Glaze the Chops

1. In a small mixing bowl, combine honey, Dijon mustard, whole grain mustard, and apple cider vinegar.
2. Brush the honey-mustard glaze on each chop during the last 5 minutes of cooking. Flip and glaze both sides for a caramelized finish.
3. Remove the pork chops from the grill once they reach 140°F. Let rest 5-10 minutes to rise to 145°F internally.

Step 6: Serve

1. Garnish with fresh thyme if desired and serve hot from the grill.

Tips

• Always let your pork chops rest after grilling to allow juices to redistribute.
• Cooking on the Arteflame ensures an even, non-burning cook with different heat zones on the griddle.
• Use butter instead of oil to enhance the caramelization and flavor of your meats.
• Soaking the wood chips before use gives you a longer, smokier burn.

Variations

1. Spicy Maple Pork Chops: Substitute the honey-mustard glaze with a mixture of maple syrup and hot sauce for a sweet-heat combo.
2. Garlic Herb Pork Chops: Add minced garlic, rosemary, and thyme to the butter for basting during the cook.
3. Bourbon Honey Pork Chops: Add a splash of bourbon to your honey-mustard glaze for smoky-sweet depth.
4. Smoky BBQ Pork Chops: Replace mustard glaze with a bourbon BBQ sauce and grill over hickory chips instead of applewood.
5. Asian-Inspired Pork Chops: Use a soy sauce, hoisin, and sesame glaze with a touch of ginger instead of the honey-mustard.

Conclusion

These Ohio Applewood Smoked Pork Chops are rich in flavor and prove that with the right grilling technique and the Arteflame grill, even backyard cooking can taste like fine dining. Every bite is juicy, smoky, and glazed to perfection.

Best pairings

• Grilled sweet corn or asparagus on the flat griddle
• Roasted potatoes or sweet potatoes
• Grilled peaches or apples
• Dry cider or a bourbon cocktail
• Crusty bread with compound butter