Grilled Virginia Apple Butter Pork Chops

Introduction

These Grilled Virginia Apple Butter Pork Chops are flame-seared and slow-finished on the Arteflame grill to deliver a juicy, smoky, sweet masterpiece that captures the best of Southern-inspired flavors. By using apple butter made with Virginia apples, and reverse searing the pork chops on the Arteflame's ultra-hot center grate and smooth flat-top griddle, you'll create pork chops that look as amazing as they taste.

Ingredients

• 4 thick-cut bone-in pork chops (1 to 1.5 inches thick)
• 1/2 cup Virginia-style apple butter
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• Fresh thyme sprigs (optional for garnish)
• 1 tbsp Dijon mustard (optional for added tang)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a little vegetable oil on three paper napkins.
2. Place the oil-soaked napkins at the center of your Arteflame grill.
3. Stack dry firewood over the napkins in a teepee shape.
4. Light the napkins and let the fire establish for 20 minutes until the center grate reaches 1,000°F and the griddle is fully heated.

Step 2: Prepare the pork chops

1. Pat pork chops dry with paper towels for better searing.
2. Season both sides of the pork chops with garlic powder, smoked paprika, salt and pepper.
3. Mix the apple butter with melted butter (and mustard if using); brush a generous layer on each chop.

Step 3: Sear on the center grill grate

1. Place the pork chops on the center grill grate over the blazing heat for about 1-2 minutes per side to lock in the juices with a steakhouse-style sear.
2. Once a crust forms, remove them from the grate.

Step 4: Finish on the flat griddle cooktop

1. Move the seared chops to the inner edge of the flat cooktop where temperatures are slightly lower (around 500-600°F).
2. Continue cooking until the internal temperature reaches 135°F (they’ll continue cooking after removal).
3. Brush with more apple butter to glaze and caramelize.

Step 5: Rest and serve

1. Remove the pork chops when they're 15°F below your desired temperature (generally at 135°F – they’ll finish at 150°F).
2. Let rest 5-7 minutes off the heat before serving. Garnish with fresh thyme if desired.

Tips

• Always allow your pork chops to come to room temperature before grilling for even cooking.
• Resting the pork allows juices to redistribute – never skip this step!
• Brush with butter during the last minutes of cooking for added flavor and shine.
• Use thicker chops for best results – thin chops overcook too fast on high heat.
• Use a meat thermometer for perfect doneness every time.

Variations

1. Spicy Chipotle Apple Chops: Substitute half the apple butter with chipotle in adobo for smoky heat and sweetness.
2. Maple Glazed Pork Chops: Mix Virginia apple butter with pure maple syrup and a bit of Dijon for a New England twist.
3. Mustard Bourbon Chops: Add a splash of Kentucky bourbon and grainy mustard to the glaze for a punch of Southern-style depth.
4. Garlic-Herb Apple Butter Chops: Blend the apple butter with minced garlic, chopped rosemary, and thyme for an herbaceous note.
5. Apple Bacon Pork Chops: Top your finished pork chops with crispy bacon bits and a drizzle of warmed apple butter glaze.

Best pairings

• Charred Brussels sprouts or asparagus cooked on the flat griddle
• Grilled sweet potatoes with rosemary butter
• A crisp Virginia hard cider or smoky bourbon cocktail
• Classic apple slaw with a vinegar-based dressing
• Buttery cornbread or grilled garlic bread

Conclusion

Grilling on the Arteflame takes pork chops to a whole new level. With the Virginia apple butter’s rich sweetness perfectly contrasted by the grill’s smoky flavor, this dish is easy, crowd-pleasing, and always impressive. Flame up the Arteflame and cook everything outdoors with no pans and barely any cleanup.