Connecticut Maple Glazed Pork Chops on the Grill

Introduction

These Connecticut Maple Glazed Pork Chops are a sweet and savory delight, made entirely on the Arteflame grill. Searing the chops on the center grill grate at 1,000°F locks in the juices, while finishing them on the flat cooktop ensures perfect doneness. The rich blend of Connecticut maple syrup and Dijon mustard creates a caramelized glaze that enhances the flavor of the pork chops. Every bite is packed with flavor, and the grilling process adds a crisp and juicy texture you won’t get anywhere else.

Ingredients

• 4 bone-in pork chops (about 1-inch thick)
• 1/3 cup Connecticut maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons unsalted butter (for grilling)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the oiled napkins.
3. Light the napkins and allow the fire to build for about 20 minutes until the grill reaches optimal cooking temperature.

Step 2: Prepare the pork chops

1. Pat the pork chops dry with a paper towel.
2. Season both sides with salt, black pepper, smoked paprika, and garlic powder.

Step 3: Make the glaze

1. In a small bowl, mix Connecticut maple syrup and Dijon mustard. Set aside.

Step 4: Sear the pork chops

1. Place the pork chops on the center grill grate, searing them for about 1-2 minutes per side to lock in the juices.
2. Once both sides have a golden-brown crust, move the pork chops to the flat cooktop.

Step 5: Finish cooking on the flat cooktop

1. Lower the heat by placing the chops near the outer edge of the cooktop.
2. Brush the pork chops generously with the maple-Dijon glaze.
3. Cook for 4-6 minutes per side, flipping occasionally and brushing more glaze as needed.
4. Remove the pork chops from the grill when the internal temperature is 15°F below your desired doneness (145°F for medium, 160°F for well-done).

Step 6: Rest and serve

1. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.
2. Serve with your favorite grilled sides.

Tips

• Use high-quality Connecticut maple syrup for the best flavor.
• Always let the pork chops rest before serving to keep them juicy.
• If you like extra caramelization, give the chops another quick sear right before serving.

Variations

1. Spicy Maple Chops: Add 1 teaspoon of sriracha or red pepper flakes to the maple glaze for a sweet and spicy kick.
2. Herbed Maple Chops: Mix in 1 teaspoon of dried thyme and rosemary into the glaze for added depth.
3. Bourbon Maple Chops: Add 1 tablespoon of bourbon to the glaze for a smoky caramel-like finish.
4. Apple Cider Maple Chops: Replace half the maple syrup with apple cider for a tangy complement.
5. Garlic Butter Maple Chops: Mix 1 tablespoon of melted garlic butter into the glaze for a richer taste.

Conclusion

Grilling Connecticut Maple Glazed Pork Chops on the Arteflame grill brings out their best flavors. The high-temperature sear locks in juices while the flat cooktop ensures even cooking. The sweet and tangy maple glaze enhances the natural pork flavors, creating a dish that’s both delicious and visually stunning. Try it today and elevate your grilling game!

Best Pairings

• Grilled asparagus with butter
• Sweet potato fries cooked on the flat griddle
• Charred corn on the cob with herb butter
• A glass of Connecticut apple cider
• Homemade cornbread grilled on the flat cooktop