Grilled New Hampshire Apple Cider Pork Chops

Introduction

These Grilled New Hampshire Apple Cider Pork Chops bring together the sweetness of local cider, the tang of Dijon mustard, and the richness of brown sugar in a marinade that tenderizes and infuses your meat with intense flavor. Using the Arteflame grill, we’ll reverse sear these thick pork chops to juicy, golden perfection while cooking everything else alongside on the flat top cooktop — no pans, no ovens, just beautiful grilling simplicity.

Ingredients

• 4 thick-cut bone-in pork chops (1.5 to 2 inches thick)
• 1 1/2 cups New Hampshire apple cider
• 2 tablespoons Dijon mustard
• 2 tablespoons packed brown sugar
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• Salt and black pepper, to taste
• 2 tablespoons unsalted butter (for grilling)

Instructions

Step 1: Fire Up Your Arteflame Grill

1. Soak three paper napkins with vegetable oil and place them at the bottom center of your Arteflame grill.
2. Stack firewood over the soaked napkins.
3. Light the paper — the fire will catch quickly and the grill will be ready in about 20 minutes.

Step 2: Marinate the Pork Chops

1. In a bowl, whisk together New Hampshire apple cider, Dijon mustard, brown sugar, garlic, and rosemary.
2. Season the pork chops with salt and pepper.
3. Place pork chops in a resealable bag or shallow pan and pour in the marinade.
4. Refrigerate and marinate for at least 2 hours, or overnight for deeper flavor.

Step 3: Sear the Pork Chops

1. When grill center grate reaches over 1,000°F, place the pork chops on the center grill grate to sear.
2. Sear for about 1.5–2 minutes per side to get those golden-brown caramelized edges.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the seared pork chops to the flat top cooktop (closer to the center for higher heat) to finish cooking.
2. Add butter beside the pork and baste occasionally to enhance flavor and keep moist.
3. Grill until the internal temperature reaches 135°F (they’ll rise to 150°F off-grill).
4. Remove from the grill, tent with foil, and rest for 5–10 minutes.

Step 5: Grill Your Sides Simultaneously

1. While pork is cooking, grill your sides on the outer ring of the cooktop.
2. Apple slices, sweet potatoes, or Brussels sprouts work great and absorb flavor beautifully from the butter and pork drippings.

Tips

• Reverse searing keeps your pork chops juicy and tender with a crispy crust.
• Use butter on the flat cooktop for enhanced flavor and color – no need for olive oil.
• The nearer to the center, the hotter your flat top – move your food based on how much heat it needs.
• Remove the pork 15°F before your target doneness to avoid overcooking.
• There’s virtually no cleanup afterwards thanks to the Arteflame’s design – just scrape the surface clean.

Variations

1. Maple Bourbon Pork Chops: Replace brown sugar with maple syrup and add 2 tbsp of bourbon to the marinade for a richer, deeper glaze.
2. Spicy Cider Pork Chops: Add 1 tsp of chili flakes and swap Dijon mustard for whole grain mustard for heat and tang.
3. Smoky Applewood Chops: Grill using applewood chips and increase rosemary to 2 tablespoons for a smokier, herb-forward experience.
4. Honey Garlic Cider Chops: Swap brown sugar with honey and double the garlic for a subtly sweet and sharp flavor profile.
5. Thyme & Mustard Chops: Replace rosemary with fresh thyme and add a splash of lemon juice to the marinade for brightness and zip.

Best pairings

• Grilled sweet potatoes or apple rings on the flat top
• A chilled New Hampshire hard cider
• Fresh arugula salad with walnuts and goat cheese
• Crusty artisanal bread brushed with butter on the grill

Conclusion

New Hampshire Apple Cider Pork Chops on the Arteflame not only offer incredible flavor but let you cook your entire meal in one place — sides and all. Using reverse sear on your Arteflame delivers consistently juicy results with a beautiful crust and lets the flat cooktop griddle handle everything else effortlessly.