Campfire Pork Chops Recipe: Pork chops sear to smoky perfection over hot coals in this easy campfire recipe designed for campsite simplicity. You’ll season thick-cut chops with a sweet-savory rub, layer apple and onion slices, add butter and brown sugar for glaze, then seal each portion in heavy-duty foil for hands-off cooking. The method keeps juices locked in, limits cleanup, and produces tender, slightly caramelized chops in about 25–30 minutes. You’ll control heat by using embers or a grate, flip packets once, and let the meat rest briefly before serving. This recipe fits a portable camp stove or traditional campfire and serves four.
Ingredients:
4 pork chops, bone in or out (about 1″ thick)
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika, smoked
2 tbsp sugar, brown (packed)
1 apple, thinly sliced
1 onion, thinly sliced
2 tbsp butter, divided
1 tbsp Worcestershire sauce
Fresh thyme sprigs or 1/2 tsp dried thyme (optional)
Heavy-duty aluminum foil (4 large sheets)
Prep:
- Mix olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, and brown sugar in a small bowl until combined.
- Brush or rub the seasoning mixture evenly over both sides of each pork chop.
- Toss apple and onion slices lightly with Worcestershire and a pinch of salt.
- Place a pork chop on a foil sheet, top with apple and onion slices, add 1/2 tbsp butter and thyme, then seal into a tight packet.
Cooking Instructions:
- To cook, build a steady bed of coals or heat a camp grill to medium.
- Place packets on embers or grill grate and cook 12–15 minutes per side, flipping once to ensure even heat. You’ll check doneness with an instant-read thermometer—the internal temperature should reach 145°F. I
- f coals are very hot, move packets to the perimeter after the first flip to avoid scorching. When done, let the packets rest sealed for 5 minutes to redistribute juices, then open carefully away from your face.
- Serve the chops with the softened apples and onions and spoon pan juices over the top. Packaged leftovers reheat well over low coals or a camp stove.
Campfire Pork Chops Recipe
On one of my camping trips, I packed a few thick pork chops in the cooler and decided to try a Campfire Pork Chops Recipe. Cooking pork over an open fire turned out to be straightforward, and the results were filling and flavourful. With just a few seasonings and steady coals, pork chops quickly became one of my go-to choices for an outdoor supper.
Why Campfire Pork Chops Work for Camping
A Campfire Pork Chops Recipe is a great camping option because pork chops are easy to pack, store well in a cooler, and cook quickly compared to larger cuts of meat. They don’t require complicated marinades or prep—simple seasoning with salt, pepper, or a spice rub works well. Over a fire, pork chops develop a nice sear on the outside while staying juicy inside. They are also versatile, pairing with a variety of sides, which makes them practical for campers who like flexibility in their meals.
Equipment I Used
When I cooked my Campfire Pork Chops Recipe, I used a cast iron skillet set on a campfire grate. This helped control the heat and gave the pork a nice, even cook. Tongs were essential for flipping the chops without losing juices, and foil came in handy for resting the meat after cooking. On another trip, I cooked pork chops directly on a grate over coals, which also worked well, though it required a bit more attention to avoid flare-ups. A cooler kept the meat fresh until it was time to cook.
How I Cooked Them at Camp
For my Campfire Pork Chops Recipe, I seasoned the chops simply with salt, pepper, and garlic powder before placing them on the hot skillet over medium coals. They cooked for about 6 to 8 minutes per side, depending on thickness. I kept the skillet covered loosely with foil for part of the time, which helped them cook through more evenly. I always check to make sure the internal temperature reaches 145°F (63°C), which keeps the meat safe while still tender. Once done, I let the pork chops rest in foil for about 5 minutes before serving to lock in the juices.
Paring and Serving the Campfire Pork Chops Recipe
The first time I tried this Campfire Pork Chops Recipe, I paired the chops with foil-roasted potatoes and onions cooked alongside the fire. Another time, I added grilled corn on the cob and a simple side salad. Pork chops also go well with bread rolls or rice pre-cooked at home and warmed at camp. Leftovers can be sliced and used in sandwiches the next day, making them even more practical for multi-day trips.
After cooking a Campfire Pork Chops Recipe on several trips, I can say it’s one of the easiest and most satisfying meals to make outdoors. The chops cook quickly, don’t require much gear, and pair with almost any side you’re already preparing over the fire. With a skillet, some coals, and a few seasonings, pork chops make a hearty addition to any camping menu.
Campfire Pork Chops Recipe
Ingredients
- 4 pork chops bone in or out (about 1" thick)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika smoked
- 2 tbsp sugar brown (packed)
- 1 apple thinly sliced
- 1 onion thinly sliced
- 2 tbsp butter divided
- 1 tbsp Worcestershire sauce
Instructions
Prep:
- Fresh thyme sprigs or 1/2 tsp dried thyme (optional)
- Heavy-duty aluminum foil (4 large sheets)
- Mix olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, and brown sugar in a small bowl until combined.
- Brush or rub the seasoning mixture evenly over both sides of each pork chop.
- Toss apple and onion slices lightly with Worcestershire and a pinch of salt.
- Place a pork chop on a foil sheet, top with apple and onion slices, add 1/2 tbsp butter and thyme, then seal into a tight packet.
Cooking Instructions:
- To cook, build a steady bed of coals or heat a camp grill to medium.
- Place packets on embers or grill grate and cook 12–15 minutes per side, flipping once to ensure even heat. You’ll check doneness with an instant-read thermometer—the internal temperature should reach 145°F.
- If coals are very hot, move packets to the perimeter after the first flip to avoid scorching. When done, let the packets rest sealed for 5 minutes to redistribute juices, then open carefully away from your face.
- Serve the chops with the softened apples and onions and spoon pan juices over the top. Packaged leftovers reheat well over low coals or a camp stove.
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