Sticky Maple & Mustard Pork Chops Camp Recipe

Imagine pulling up to camp after a long afternoon navigating soft sand or climbing red dirt tracks. The winter air is sharp, and as the sun dips below the tree line, the cold starts to settle in. That is the moment you want a hearty, comforting meal that cooks quickly but tastes like it took hours of slow-cooked effort. This recipe for sticky maple and mustard glazed pork chops with charred apples is designed for exactly those nights. It brings together thick, juicy pork loin chops, the sweet warmth of maple syrup, and the sharp bite of whole-grain mustard, all caramelised in a seasoned cast-iron skillet over a bed of glowing coals. It is a sweet, savoury, and deeply satisfying winter dinner that is simple enough for any campsite yet feels like a luxury reward after a big day on the tracks. What you need Ingredients (Serves 4) 4 thick-cut bone-in pork loin chops (approx. 250g each) 2 pink lady apples, cored and cut into 8 wedges each 3 tbsp pure maple syrup (not maple-flavoured syrup) 2 tbsp whole-grain mustard 2 tbsp Dijon mustard 2 cloves garlic, finely minced 30g salted butter 1 tbsp olive oil 3 sprigs fresh rosemary Sea salt and cracked black pepper to taste Gear Seasoned cast-iron skillet (approx. 30cm) Camp gas stove or a stable grill grate over hot coals Long-handled tongs A small mixing bowl or camp mug for the glaze Sharp knife and chopping board How to make it Prep the pork: Remove the pork chops from your 12V fridge or caravan freezer about 15 minutes before cooking to take the chill off. Pat them dry with a paper towel and season both sides generously with sea salt and cracked black pepper. Mix the glaze: In a small bowl or camp mug, combine the maple syrup, whole-grain mustard, Dijon mustard, and minced garlic. Stir until smooth and set aside. Heat the skillet: Place your cast-iron skillet over a medium-high flame on your camp stove or nestle it on a grill grate over hot coals. Add the olive oil and half of the butter. Let the butter melt and foam, but do not let it burn. Sear the pork: Carefully place the pork chops into the hot skillet. Sear them for 4 to 5 minutes on the first side without moving them, allowing a deep, golden-brown crust to form. Flip and add herbs: Flip the pork chops over. Toss the fresh rosemary sprigs into the pan, letting them fry in the hot oil and butter to release their oils. Cook for another 3 to 4 minutes. Char the apples: Push the pork chops to one side of the skillet (or temporarily transfer them to a clean camp plate if your skillet is small). Add the remaining butter and the apple wedges to the pan. Cook the apples for 2 to 3 minutes until they start to soften and take on some colour. Glaze the pan: Pour the maple-mustard glaze directly over the pork chops and the apples. The glaze will instantly bubble and begin to reduce in the hot skillet. Coat and caramelise: Spoon the bubbling glaze over the top of the pork chops and turn the apples so they are completely coated. Simmer for a further 2 minutes until the glaze thickens to a sticky consistency and the pork reaches an internal temperature of 63 degrees. Rest and serve: Remove the skillet from the heat. Let the pork chops rest in the pan for 3 minutes before serving. This keeps them juicy and allows the sticky glaze to cling to the meat. Serve directly from the skillet with the sweet charred apples and a spoonful of the pan juices. Camp tips Prep the glaze at home: Mix the maple syrup, garlic, and mustards in a small leak-proof container before you leave home. This means one less bowl to wash at camp and makes this a true one-pan meal. Choosing the pork: Bone-in chops are highly recommended for camp cooking. The bone helps the meat retain its moisture and flavour, which is especially helpful when cooking over the uneven heat of a campfire. Leftovers: If you have an extra pork chop, slice the meat thin the next morning and toss it into a jaffle with a slice of tasty cheese for an incredible campfire breakfast. Skillet care: Cast-iron is perfect for camp cooking because it holds heat so well, but never wash it with harsh dish soap. After dinner, simply scrape the pan clean while warm, wipe it with a damp cloth, and apply a thin layer of cooking oil before storing. Protect your camp kitchen Cooking with heavy cast-iron is incredibly rewarding, but transporting dirty, greasy skillets can be a headache when you are packing up the 4WD or caravan. To keep your drawers clean and protect your seasoned cookware from dust and moisture on the road, take a look at our heavy-duty BBQ Carry Bags. Built rugged to survive the tracks, they are the perfect storage solution for your camp kitchen essentials. Enjoy the winter sun, keep the fire stoked, and we'll see you on the next track!