Cast Iron Pork Chops with Charred Cauliflower

Searing pork chops in a cast iron pan over campfire is an easy diner that becomes a fast crowd pleaser. When served next to charred diced cauliflower, it will be hard to pick which is the star of the show. The two work together perfectly and will send you to your mummy bag feeling full and happy.

2 pork chops, 1/2 inch thick
2 tbsp fish sauce
1/4 tsp ground pepper
1/4 smoked paprika
1/4 garlic powder
2c diced cauliflower
2 tsp olive oil + 1 more tsp

Mix the pepper, paprika and garlic powder in a small bowl. Marinade the pork chops with fish sauce and sprinkle over the dry seasonings to coat both sides of meat. Set aside for about ten minutes while you heat your pan.

Heat your cast iron over an indirect campfire or on your fuel camp stove with the olive oil. When hot, add in the pork and you will hopefully hear a sear as you set it in the pan. Cook for about 3-4 minutes on the first side depending on the thickness. Flip and cook another 3-4 minutes until cooked through completely. Set the chops aside to rest while you work on the cauliflower. Add in the extra olive oil and the diced cauliflower. Stir constantly until the cauliflower is also cooked through. It will be slightly soft and charred.

Serves 2