Campfire Hickory Smoked Pork Chops
As we head into the summer season, I have been looking forward to cooking our homegrown pork over the campfire. It is always a fun time to learn new recipes for cooking chops, and I was so excited to have Camerons reach out to me to give their Camerons Original Stovetop Smoker a try. This smoker is amazing! You can smoke small portions of meat on your stovetop - indoors - or in the oven, on the grill, or even over the campfire.
You can smoke just about anything you can think of from meats, seafood, vegetables, macaroni and cheese, or more. How cool is that?
the details:
To begin, it is always a good idea to let meat like pork or beef sit at room temperature for about 30 minutes before cooking. This helps bring the meat to room temperature, giving you a juicy and evenly cooked chop. I like to season my chops before this resting period, as it gives the meat a chance to really soak in all of the flavors of your dry rub.
I was gifted the Camerons Original Stovetop Smoker to create this simple recipe, and it was so fun to use! The product comes with a full recipe booklet of ideas to try, which is nice if you have never tried smoking anything. We have a large standing smoker that we use to smoke bulk amounts of meats, so this was a nice way to try smoking individual cuts for a quick supper or to experiment with a recipe.
It comes with three containers of wood chips to use, and you only need about 1 to 2 tablespoons of the chips to smoke your chops. That leaves you with quite a bit of chips leftover!
The smoky flavor is just out of this world. We were in love with this recipe, and it was so fun to make over the campfire! This was one of the first recipes that I tried cooking out on the fire, and it was a new learning experience for me. I never knew how much I could love cooking outdoors!
Do you like to cook over the campfire, or maybe you want to try it someday?
xoxo Kayla
Campfire Hickory Smoked Pork Chops
Ingredients
- 4 boneless 1-inch thick pork chops or pork sirloin steaks
- 2 tbsp brown sugar
- 1 tbsp chili powder
- 2 tsp kosher salt
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp black pepper
Instructions
- Build a campfire to about 400° F or preheat the oven to 400° F. Prepare the stovetop smoker with 2 tablespoons of hickory chips. Set aside.
- Pat the pork chops dry with paper towels and let sit at room temperature for about 30 minutes.
- In a small bowl, combine the brown sugar, chili powder, salt, paprika, garlic powder, and black pepper. Rub this all over the pork chops.
- Place the pork chops in the smoker and close the lid, leaving about 1-inch of an opening. Place the smoker on the campfire or into the oven. Wait until smoke begins to escape from the smoker and close the lid completely. Smoke the chops for 12 minutes.
- Remove the smoker from the campfire or oven and open the lid. Remove the chops from inside of the smoker and cook directly on a grill over the campfire or in a cast iron pan on the stovetop. Cook them each about 3 minutes per side, until browned and cooked to an internal temperature of 145° F.
