Pennsylvania Maple Glazed Pork Chops on Arteflame

Introduction

Nothing beats the bold, savory sweetness of Pennsylvania maple glazed pork chops seared over real wood fire. Using the Arteflame Grill brings out rich, smoky flavors complemented by a perfect caramelized crust. The center grill grate reaches over 1,000°F for a steakhouse-quality sear, and the surrounding flat top griddle is ideal for finishing your meat to juicy perfection. Let’s put the Arteflame to work with this delicious recipe you’ll want to make again and again.

Ingredients

• 4 thick-cut bone-in pork chops (at least 1.5 inches thick)
• 1/4 cup Pennsylvania maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons unsalted butter (plus more for cooktop)
• Salt and freshly cracked black pepper to taste
• 1 teaspoon garlic powder
• 1 tablespoon apple cider vinegar

Instructions

Step 1: Light the Arteflame grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill bowl.
3. Stack dry firewood over the napkins.
4. Light the paper napkins. The grill will be ready for cooking in about 20 minutes.

Step 2: Prepare the glaze

1. In a small bowl, whisk together Pennsylvania maple syrup, Dijon mustard, apple cider vinegar, and garlic powder.
2. Set aside for brushing during grilling.

Step 3: Season the pork chops

1. Pat the pork chops dry with paper towels.
2. Season generously with salt and freshly cracked black pepper on both sides.
3. Rub a thin, even layer of butter onto the surface of each chop.

Step 4: Sear the chops

1. Place each pork chop on the center grill grate once it hits around 1,000°F.
2. Sear each side for 2–3 minutes or until a golden crust forms.
3. This sear locks in the juices and adds deep smoky flavor.

Step 5: Move to flat top cooktop

1. After searing, move each chop to the Arteflame flat top griddle closer to the outer edge to finish cooking at a lower temperature.
2. Brush with the maple-Dijon glaze every few minutes.
3. Cook until internal temperature reaches 135°F (final target is 150°F).
4. Remove from grill and let rest—residual heat will bring it to ideal doneness.

Tips

• Always rest meat at least 5 minutes after removing from the grill.
• Use the outer ring of the Arteflame cooktop as a lower-temp zone when finishing the meat.
• Brush glaze on in the last minutes of cooking for the best caramelization without burning.
• Butter creates a richer flavor and enhances the beautiful Maillard browning.
• Use a meat thermometer to avoid overcooking—pull meat early!

Variations

1. Smoky Chipotle Glazed Chops: Replace Dijon with chipotle paste and add a splash of lime for smoky heat.
2. Sweet Bourbon BBQ Chops: Add 1 tbsp bourbon and 1 tsp BBQ sauce to the maple glaze for a Southern twist.
3. Garlic Herb Maple Chops: Mix fresh chopped rosemary and thyme into the glaze for an herbaceous profile.
4. Asian Fusion Glaze: Swap mustard for soy sauce and add minced ginger for a sweet-savory balance.
5. Apple & Maple Pork Chops: Add sautéed apple slices to the flat top for a fruity accompaniment that complements the glaze.

Conclusion

These Pennsylvania Maple Glazed Pork Chops showcase just how powerfully delicious simple ingredients can be—especially when cooked on the versatile Arteflame grill. With a perfect sear, deep smoky flavor, and sweet amber glaze, these chops are a fan favorite. Try the variations and share the goodness with family and friends around the fire.

Best pairings

• Grilled sweet potato wedges with sea salt (cook on the Arteflame griddle)
• Roasted Brussels sprouts with bacon (sear sprouts cut-side down for caramelization)
• Fresh grilled apple slices or pears (use outer flat top with a pat of butter)
• Maple-glazed carrots
• Pinot Noir or hard Pennsylvania apple cider