Mouth-Watering Campfire Pork chops
There’s nothing better than sitting around the fire and eating some mouth-watering campfire pork chops. For me, no matter what season it is as long as it isn’t pouring rain it is grilling weather for the meats I love. This recipe is about to become one of your most favorite things to cook and eat!
When’s the last time you can say that you cooked a delicious piece of meat over the open campfire? If you have to stop and think about it, it’s been way too long! The summer temperatures will slowly be making their way in a short time and that means that campfire cooking needs to be on your radar! Even if you don’t plan on actually getting out and going camping, you can still cook this campfire pork chop with ease in your backyard!
How hard is it to cook over the open campfire?
It’s not hard but it does take a little bit of getting used to. The thing that makes it difficult is that it’s hard to really zone in on temperature. The fire can be super hot which means you need to keep an eye on it at all times. When you’re reading a recipe just know that your cooking times may vary depending on how hot your fire truly is.
Can you use charcoal in a fire pit?
Of course! That’s actually what some people prefer over wood. But, if you’re going for that smokey flavor, using certain woods (oak, maple, etc) can help with that. Just remember that you don’t want to put anything into your campfire that you don’t want to eat. Throwing in things to burn will then have that smell and possibly some of the chemicals getting burned up as well so it’s important to remember to not burn things in the fire that you’re cooking in.
How do you know when the pork is done cooking over the campfire?
This is where investing in a meat thermometer is key. Per FDA regulations, you will want to cook your pork until it reaches an internal temperature of 145 degrees. Once it is, you can then pull the pork and let it rest for three minutes. A meat thermometer gives you peace of mind knowing that you’re cooked pork is safe for everyone in the family to eat.
Are you ready to figure out how to make your own campfire pork chops? Believe it or not, it’s super easy and simple to do!
Campfire Pork Chops
All you need are a few basic ingredients to get it ready to cook!
Ingredients needed for campfire cooked pork chops
How to cook pork chops over the campfire
Take your piece of pork and season it with generously and kosher salt and pepper, on both sides. Personally, I like to add my favorite pork rub (Pork Barrel BBQ Seasoning Mix) in addition to the salt and pepper. I like the pork chops full of flavor. Once you have it seasoned, you’re going to want to let it marinate for 24 hours in the fridge if possible, but at minimum, I like mine to marinate for 12 hours.
Once that is done marinating, remove it from the fridge and let it get to room temperature before cooking. I let mine sit out for at least an hour before cooking the pork chops.
While it’s getting to room temperature, start your campfire. (You can use wood or charcoal, whatever works best for you!)
Place a grill grate over the top of your campfire and let it get hot along with the campfire.
Once it is ready, place your pork chops on the grate and let it start cooking it. This is where you’ll need to be watching it to ensure that you aren’t overcooking it or worse, burning it. Keeping an eye and turning/flipping it every couple of minutes is key to making sure that it doesn’t burn. Ideally, you won’t flip it more than 4 times and if your fire is too hot feel free to leave the pork chops off while the fire dies down some.
During our cooking time, we do move the pork over and off the direct heat and “tent” it by putting a BBQ lid over it. That just continues to slow cook it and gives it that smokey taste as well.
Once you feel that your meat has reached a “done” point, use your meat thermometer to check. If it shows that the internal temp is 145 degrees, you can pull the pork and let it rest.
If desired while your campfire pork chops rest you can add a little more salt and pepper or BBQ rub seasoning. I personally don’t add anymore but I have cooked this dish enough times that I season it right before it hits the grill, but this takes trial and error. Feel free to add some even after you cut into it for desired taste.
See how simple cooking over the campfire can be? People tend to shy away from it because they worry that it’s difficult, but it’s just not the case! Plus, when you cook meat over the campfire, you can cook some awesome side dishes to go with it!
What side dishes go well with pork?
When it comes to side dishes, don’t forget about your veggies! Think asparagus, corn on the cob or even a nice salad! You can literally pair up almost any veggie you have one hand to make with your campfire pork chops!
It’s time to start getting ready to grill up your next pork chop! This recipe makes it super simple to do and you’re going to love the end result and taste! You may never cook your pork chops in the house ever again!
- 6 - 8-ounce Pork Chop
- Kosher Salt
- BBQ rub or Seasoning
- Take your piece of pork - season it with kosher salt and pepper, on both sides.
- Let it marinate for at least a few hours, but ideally for 24 hours in the fridge.
- Once marinated, remove it from the fridge and let it get to room temperature before cooking.
- While it's getting to room temperature, start your campfire.
- Once the fire is ready, place your pork on the grate and start cooking it.
- Keeping an eye on your pork chop and turning/flipping it every couple of minutes is key to making sure that it doesn't burn.
- Cook over the fire for 8 - 10 minutes.
- For a couple finishing minutes move the pork over and off the direct heat and "tent" it by putting a BBQ lid over it.
- Once you feel that your meat has reached a "done" point, use your meat thermometer to check. (145 degrees or greater)
- Optional - Add on your BBQ seasoning or sauce of your choice!
If it shows that the internal temp is 145 degrees, you can pull the pork and let it rest.
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