Grilled Pork Chops with Garlic and Herbs on the Arteflame

Introduction

Grilled Pork Chops are a classic, flavorful dish that can be elevated using the Arteflame grill. The high heat allows for a perfect sear, locking in juices and giving the pork a slightly smoky flavor. With simple seasoning and a few easy steps, you can make tender, juicy pork chops that are perfect for any occasion.

Ingredients

• 4 bone-in pork chops (about 1 to 1.5 inches thick)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• 1 tsp paprika
• Salt and pepper to taste
• 1 lemon (optional, for serving)

Optional Marinade:

• ¼ cup olive oil
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika

Instructions

Step 1: Fire up the Arteflame Grill

Light your Arteflame grill by placing vegetable oil-soaked napkins under stacked firewood. Allow it to heat for about 20 minutes. The center grate will be used for searing the pork chops, while the outer flat top can be used to control the heat and cook the chops gently.

Step 2: Season or Marinate the Pork Chops

Rub the pork chops with olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper. If you want to use the marinade, mix olive oil, soy sauce, honey, Dijon mustard, and smoked paprika in a small bowl. Marinate the pork chops for at least 30 minutes (or up to 4 hours) for extra flavor.

Step 3: Sear the Pork Chops

Once the grill is hot, place the pork chops on the center grate. Sear the pork chops for about 3-4 minutes per side, until they develop a deep golden-brown crust.

Step 4: Cook to Desired Doneness

After searing, move the pork chops to the outer flat top to continue cooking over lower heat. Cook for an additional 4-5 minutes per side, or until the internal temperature reaches 145°F (63°C) for medium doneness. Don't overcook them! Take the pork chops off the grill when they are still undercooked as they continue cooking even after you remove them from the grill. Removing them early will ensure they are nice and juicy.

Step 5: Rest the Pork Chops

Remove the pork chops from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring tender and juicy pork chops.

Step 6: Serve

Garnish the pork chops with fresh lemon wedges and serve them with your favorite sides, like grilled vegetables, mashed potatoes, or a fresh salad.

Tips

• Sear over high heat: The high heat of the center grate ensures a perfect crust, sealing in the juices.
• Move to indirect heat: After searing, moving the pork chops to a cooler part of the grill helps them cook through without drying out.
• Use a meat thermometer: Pork chops are best when cooked to 145°F (63°C), which keeps them juicy and tender.

Variations

1. Garlic Butter Pork Chops: After grilling, top each pork chop with a dollop of garlic butter to melt over the meat.
2. BBQ Pork Chops: Brush the pork chops with your favorite BBQ sauce in the last few minutes of grilling for a sweet, smoky flavor.
3. Spicy Pork Chops: Add a pinch of cayenne pepper and chili powder to the seasoning for a kick of heat.
4. Herb-Crusted Pork Chops: Coat the pork chops with a mixture of fresh parsley, rosemary, and thyme before grilling.
5. Maple Glazed Pork Chops: Brush the pork chops with maple syrup mixed with Dijon mustard for a sweet and tangy glaze.

Best pairings

• Grilled vegetables: Bell peppers, zucchini, and asparagus work great as sides.
• Creamy mashed potatoes: A classic, comforting pairing for the pork chops.
• Coleslaw: The crunch and freshness of coleslaw contrast beautifully with the richness of the pork chops.

Conclusion

These Grilled Pork Chops on the Arteflame are simple, juicy, and packed with flavor. With a smoky char and perfectly tender meat, they make an excellent main course for any barbecue or dinner. Pair them with your favorite sides for a complete meal.