Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Let's get grilling

1 Mix brine ingredients and stir well. Place chops in brine and refrigerate for 12–24 hours.
2 In a small pan, add sauce ingredients and mix well. Heat until mixture is warm. Reserve 1/2 cup of sauce for plating.
3 Build a charcoal fire for direct grilling. Grill chops directly over coals (approximately 450°F) for 8 minutes on each side. During the last 3 minutes of cooking, baste both sides of the chops well with sauce. Internal temperature of chops should reach 150–155°F prior to removing from grill.
4 Drizzle reserve sauce over chops when serving, or serve warm on the side.
Cooking for 6 people



  • cracked black pepper
    1 tbsp.
  • sugar
    1 tbsp.
  • apple cider
    2 cup
  • water
    2 cup
  • allspice berries (dry spice)
  • bay leaf
  • thyme leaves (dry spice)
    0.5 tbsp.
  • minced garlic (dry spice)
    0.5 tsp.


  • red pepper
    0.0625 tsp.
  • spicy brown mustard
    2 tbsp.
  • bone-in pork chops or boneless loin chops, (1-inch thick)
  • black pepper
    0.25 tsp.
  • salt
    0.25 tsp.
  • apple sauce
    0.5 cup
  • cranberry sauce
    0.5 cup
  • maple syrup
    0.5 cup

Meals & Dishes: DinnerMeals & Dishes: Main CourseCooking Method: GrilledTagline: Brined chops that won't dry out, and won't disappoint.Expert’s Note: This can be made with either bone-in pork chops or boneless pork loin cut about 1-inch thick. The apple cider brine will ensure cCredit: Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.

For safe meat preparation, reference the USDA website.

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