Campfire Recipes – Apricot Glazed Pork Chops

If there is a universal truth in life it is that meat cooked over a fire tastes better. In the case of today’s recipe it’s technically cooked “in” the fire.

Pork, the other white meat, tastes pretty amazing on its own. Combine it with the proper amount of sauce, glaze, or topping and it takes on a whole new flavor and tenderness. That’s the idea with today’s recipe.

Apricot-Glazed Pork Chops

  • 1 boneless pork chop
  • 1/3 cup apricot preserves
  • 1 tablespoon soy sauce
  • ½ package frozen stir-fry vegetates
  • garlic powder, salt, pepper

Mix together the apricot preserves, the soy sauce, and any seasoning you’d like to add. Place the pork chop in the center of the sheet of foil. Spread half of the apricot sauce on top. Put the veggies on top/around the pork chop. Pour the rest of the sauce over the whole thing. Wrap in a tent pack. Place on hot coals and cook for 20 minutes.

Hot coals are not a roaring fire. We have had some questions come through about cooking with a campfire and this is often confusing. A good bed of coals are made from wood that has burned for quite some time and these are the last fragments of a larger log. They glow red hot and generate tons of heat but no longer produce a flame.

Anytime a recipe calls for cooking on the coals, this is what you are looking for. Now get out there and make some memories!

William Connor

As the Editor, William is responsible for all the good, the bad, the ugly and the indifferent that happens at 4WAAM. William brings a wide range of experience to this role having been a cook, a painter, a machinist, part time mechanic, computer programmer, and writer. He also wields a freely shared opinion on just about everything., just ask him.

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