A good pork chop is a wonderful thing, but not easy to get right; you need the right sort of heat to ensure a good sear and crispy crackling. I love to cook pork chops over wood embers and have a searing hot side with a few flames, which I add new wood to, and a bed of embers on the other side. Here I used an Argentine-style fire pit grill from Fuegos.
You’re looking to use a good high heat output wood such as the ash I used here; also good are silver birch and beech. Build your fire using the Jenga method of stacking 3-4-inch diameter splits and light using a natural firelighter; I place one in the top and one in the bottom of the stack. Allow to burn down adding new wood of the same size as needed.
Set up your firepit or grill for direct cooking about 6-8 inches above the embers. The heat at grill level should be hot enough that you can only hold your hand (carefully) at the grill level for 2-3 seconds.
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