Cooking grilled pork chops over an open fire isn’t just about the food—it’s about the moment. The crackle of the wood, the smell of the smoke, the company you are with. This isn’t just a recipe; it’s a tribute to campfire cooking, to tradition, to the kind of meals that bring people together. Fire-seared pork chops, infused with rosemary, garlic, and lemon, capturing the spirit of those times. So light the fire, heat the skillet, and make a meal worth remembering.
Grilled Pork Chops
Ingredients
- 4 Thick cut bone-in or boneless pork chops
- 1/4 cup Cup olive oil
- 2 tsp Chopped fresh Rosemary
- 1 tsp Italian seasoning
- 1 clove Garlic
- 2 tsp Coarse salt
- 1 tsp Paprika
- 1 tsp Ground black pepper
- 1 Whole lemon zest
Instructions
Seasoning the Pork Chops
- Make a small slice about every 2 inches on the edge of the pork chops to prevent curling while cooking.
- In a bowl, stir together olive oil, garlic, lemon zest, rosemary, Italian seasoning, paprika, salt, and black pepper.
- Spoon the rub over the pork chops, coating one side. Flip and repeat, ensuring even coverage.
Cooking Over Fire
- Build your fire and place a cast iron skillet over the coals.
- Drizzle some of the excess olive oil mixture into the skillet. Add more Olive Oil if necessary to equal about 2 tbsp.
- Once hot, add the pork chops, being careful not to overcrowd the pan.
- Sear for 2 minutes, then flip. Repeat this process until the internal temperature reaches 135°F.
- Remove the chops from the skillet and let them rest for 5 minutes.
- Optional: Finish with a squeeze of the leftover lemon and a light dusting of your SPG rub.
