Campfire Peach BBQ Pork Chop Foil Packets

By Sprig Originals ✓ · cooked up in Sprig

Everything you need for dinner goes into one foil packet and straight onto the coals: a thick pork chop, sweet canned peaches, sliced onion and a corn cob half, all glazed with smoky BBQ sauce and butter. No pans to scrub, nothing to keep cold once it's assembled, and the packets steam and caramelize at the same time so the pork stays juicy.

Ingredients

• 4 boneless pork loin chops, about 3/4 inch thick
• 1 can (15 oz) peach slices in juice, drained
• 2 ears corn, husked and cut in half
• 1 red onion, cut into thick rings
• 4 tbsp butter, cut into 4 pieces

• 1/2 cup BBQ sauce
• 2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Burn your campfire down to a bed of glowing coals with no tall flames (about 30–40 minutes after lighting), rake them into an even layer and set a grill grate 4 inches above. On a two-burner camp stove instead, set both burners to medium-low and use a heavy skillet or griddle as the cooking surface.
2. Tear four 18-inch sheets of heavy-duty foil. Pat the pork chops dry, then rub them all over with the smoked paprika, salt and pepper. Lay one chop in the center of each sheet.
3. Divide the onion rings, peach slices and corn halves around and over each chop. Spoon 2 tablespoons of BBQ sauce over the pork and fruit in each packet and top with a piece of butter.
4. Bring the long sides of the foil together over the food, fold down twice to seal, then fold the ends up twice so the packet is fully closed with a little air space inside. Double-wrap each packet in a second sheet of foil to keep it from tearing or scorching.
5. Set the packets on the grate (or skillet) and cook 12 minutes, then flip with tongs and cook 10–13 minutes more, until the pork registers 145°F and the corn is tender. Let the packets rest 5 minutes, then open carefully away from your face — the steam is hot — and eat straight from the foil.

Chef's tips

Nutrition (per serving, estimated)

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