The sweetness of the orange glaze balances perfectly with the savory stuffed pork chops in this advanced camp Dutch oven masterpiece.
Butterflied pork chops are filled with a flavorful stuffing of celery, onion, breadcrumbs, and spices then seared and baked in a camp dutch oven. We like to serve this dish with simple sautéed green beans and a glass of chilled white wine.
Level
Intermediate
Prep Time
10-20 minutes
Cook Time
1 hour
Serves
10
Cook it With Our
Directions
- In a 14 Inch Camp Dutch Oven, melt butter and saute celery and onion until tender.
- Add remaining ingredients. Add a small amount of water, if necessary, to moisten the dressing.
- Stuff the mixture into the pork chop pockets, then close with toothpicks and tie the chops together with butcher string.
- Brown the chops in olive oil on each side. Stand the chops on their sides and pour the water around them.
- Cover and simmer at about 350 degrees Fahrenheit until tender, about 50–55 minutes.
- While chops are cooking, prepare glaze by combining sugar and cornstarch in a 10 Inch Camp Dutch Oven.
- Stir in the orange zest and juice, cinnamon, cloves and salt.
- Cook over medium heat until sauce is thick and clear.
- Place pork chops on lid for presentation. Pour sauce over them and garnish with parsley and orange slices.
Share: