Introduction

When autumn settles over Indiana, and the air takes on that crisp edge that pairs perfectly with flannel and firelight, there’s one dinner that captures the essence of the season—Maple-Glazed Campfire Pork Chops with Grilled Apples.

Pork chops have long been a Midwestern favorite, especially in Indiana, where pork is one of the state’s agricultural hallmarks. Local farms and roadside markets overflow with fresh cuts every fall, making this dish not only comforting but regionally authentic. When paired with grilled apples brushed with maple glaze, the result is a perfect balance of smoky and sweet—classic Indiana flavor cooked right over open flame.

There’s something almost nostalgic about the combination. The maple syrup caramelizes over the pork, creating a sticky crust, while the apples take on a warm, spiced tang. Together, they form a meal that feels like it was meant to be cooked outdoors—under an open sky, beside glowing coals.

Three Hot Tips for Perfect Campfire Pork Chops

1. Marinate for Flavor that Stays

Soaking your pork chops in a maple and apple cider marinade for at least an hour infuses them with sweetness and helps them stay juicy over the fire. The sugars in the maple caramelize beautifully, while the apple cider adds depth and tenderness.

Why it matters: Fire-cooking can dry meat faster than indoor grilling, so this simple step ensures your chops stay tender all the way through.

2. Control Your Heat Zones

Set up your fire with both direct and indirect heat zones—one for searing, one for finishing. Start the chops directly over the flame for that gorgeous char, then move them to the cooler side to finish cooking slowly.

Why it matters: Pork is best cooked evenly to 145°F; controlling your heat keeps it juicy and flavorful without scorching the glaze.

3. Glaze Late, Not Early

Brush on the maple glaze during the last few minutes of cooking. The natural sugars in the syrup will caramelize quickly, adding shine and flavor without burning.

Why it matters: Adding the glaze too soon risks a bitter, burnt taste instead of that glossy, fire-kissed finish you’re after.

Instructions

1. Preheat and Prepare:
   Heat your cast iron skillet or campfire grill grate over medium coals. You want steady heat—not direct flames—for consistent cooking.
   
2. Make the Marinade:
   In a small bowl, whisk together ¼ cup pure maple syrup, 2 tablespoons apple cider, 1 tablespoon Dijon mustard, 1 tablespoon olive oil, 1 clove garlic (minced), and a pinch of salt and pepper.
   
3. Pour over 4 bone-in pork chops in a resealable bag or shallow dish. Marinate for at least 1 hour, up to 6 hours if possible.
   
4. Prepare the Apples:
   Core and slice 2 firm apples (Honeycrisp or Fuji work great). Toss slices with 1 tablespoon olive oil and a drizzle of maple syrup.
   
5. Grill the Pork Chops:
   Remove chops from the marinade and pat dry. Place them over direct heat to sear—about 2–3 minutes per side—then move to indirect heat to finish.
   
6. Continue cooking for another 6–8 minutes, flipping occasionally until the internal temperature reaches 145°F.
   
7. Add the Glaze:
   During the last 3 minutes of cooking, brush each side of the pork chops with the remaining maple syrup. This creates a glossy, slightly sticky coating.
   
8. Grill the Apples:
   While the chops rest, place apple slices on the hot grate or skillet for 2–3 minutes per side, until lightly charred and caramelized.
   
9. Serve:
   Plate the pork chops and top with the warm grilled apples. Drizzle any leftover glaze over the top and sprinkle with a pinch of flaky salt.

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• ¼ cup pure maple syrup (plus extra for glazing)
• 2 tablespoons apple cider
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil (plus 1 tablespoon for apples)
• 1 clove garlic, minced
• 2 firm apples (Honeycrisp, Fuji, or Gala), cored and sliced
• Salt and pepper, to taste

Nutrition Facts Summary

Servings: 4
Per Serving (with glaze and apples):

• Calories: ~390
• Protein: 31g
• Carbohydrates: 22g
• Fat: 18g
• Sugar: 15g
• Sodium: 300mg

The combination of lean pork, natural maple syrup, and fresh apples keeps this dish satisfying without being heavy—perfect for crisp Indiana evenings.

Great Pairing Suggestions

• Fire-Roasted Sweet Potatoes with Maple Butter – another fall favorite that balances the smoky sweetness perfectly.
• Campfire Cornbread Skillet – hearty, rustic, and ideal for soaking up the extra glaze.
• Grilled Green Beans with Bacon and Shallots – adds a savory, salty counterpoint to the sweet glaze.
• Apple Cider or Indiana Pale Ale – for sipping beside the fire while your chops sizzle.