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


Light the Masterbuilt Gravity Series™ 1050 Digital Charcoal Grill + Smoker and set it to 650°F.


Prep the pork chops: Generously season both sides with salt and pepper, your spices (chili flakes, garlic powder, Spanish paprika) and chopped fresh rosemary (1 tbsp). Drizzle with olive oil.


Prep the apples: Toss with pinch of salt, sugar, and olive oil (1 tsp). Pro Tip: Salt helps with the sweetness and sugar helps with the caramelization.


Prep the potatoes: Season with salt and pepper, pinch of garlic powder, olive oil (1 tbsp).

5 Seasoned potatoes go on the grill first. Then seasoned apples and lastly seasoned pork chops. Cook each chop for about 6 minutes on each side and continually turn the potatoes and apples so they are charred consistently on all sides.

In a cast iron skillet, melt 3 tbsp of butter. Cut grilled apples into chunks and put in the melted butter along with a sprig of sage. Slowly spoon the butter over the apples to infuse with flavor. Cook for 2–3 minutes. Take apples out of the iron skillet and put them into a bowl of their own. Add 2 tbsp of butter to the same skillet and add your grilled potatoes with a sprig of rosemary. Cook for 3–4 minutes.


Lay a bed of potatoes on the plate and put the pork chop on top. Put a nice scoop of apples on the side and garnish with a sprig of rosemary. Enjoy!

Cooking for 2 people


  • 12 oz. bone-in pork chops
    2 pieces
  • apples cut into thick slices (Gala apples are suggested, but personal preference)
  • Yukon Gold potatoes cut into steak fries (large wedges)
  • olive oil
  • salted butter
    5 tbsp.
  • sprig of sage
  • bundle of fresh rosemary
  • red chili flakes
    1 tsp.
  • garlic powder
    0.5 tsp.
  • Spanish paprika (regular paprika works)
    0.5 tsp.
  • sugar
    0.5 tsp.
  • kosher salt
  • fresh ground pepper

Credit: Recipe created by Meherwan Irani on behalf of Kingsford and Masterbuilt

For safe meat preparation, reference the USDA website.

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