Campfire Cooking: Rosemary Garlic Pork Chops

Guest, Alex Creager visited Getaway Asheboro earlier this summer, and during his stay, he crafted these amazing Rosemary Garlic Pork Chops. He shared his recipe with us so you can try it out on your next escape to nature.

Ingredients:

  • Pork chops or a steak
  • 1 potato
  • 1 stick of butter
  • Minced garlic
  • Fresh rosemary
  • Seasoning of your choice
  • Cast iron skillet
  • Digital instant meat probe thermometer 

Instructions:

  • Take a center cut, boneless pork chop (or steak of your choice) out of the refrigerator and let it come to room temp (about 20min) this helps the the meat cook more evenly. 
  • Season your pork chop with your favorite rub or seasoning. I used a mixture of salt, garlic, paprika and chili pepper.
  • Take one potato and chop it into small cubes. I add a little bit of the same seasoning I used for the pork chop. 
  • I brought a small cast iron skillet. Cast iron is great on a campfire because it evenly distributed the heat and protects your food from getting that black smoke stain on your food from the fire. Once you’ve got a nice fire going outside put your skillet on the cooking rack for about 5 min or so. Take a little bit of water and drop it into the skillet. If it sizzles and immediately evaporates you’re ready to go. 
  • Take half a stick of butter and drop it into the skillet. Once it’s melted add a couple of spoonfuls of minced garlic, the chopped up potato mix it all together in the skillet. Cook until the potatoes are soft and lightly brown.  Take a few bundles of fresh rosemary and lay it on top of the potatoes. That rosemary flavor will imprint on the potatoes. Stir the potatoes frequently to avoid burning them. 
  • Push the potatoes off to the side of the skillet and ad another half stick of butter and add your seasoned pork chop. I added more minced garlic just because garlic is awesome. 
  • Add some more rosemary bundles on top of the pork chop. Spoon the butter and garlic on top of the pork chop frequently. 
  • Flip the pork chop after about 4 minutes and continue basting and flipping the meat until the internal temperature reaches 140-145°. Every time you flip the pork chop out the rosemary back on the top of it. 
  • Take the pork chop and potatoes off the skillet and let rest for about 5-10 minutes. The meat will continue cooking and should finish up around 150° for a perfect medium rare. 

Ready to try out this campfire recipe yourself? Book your Getaway today.