Orange Glazed Stuffed Pork Chops
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.
Prep Time10-20 minutes
Cook Time1 hour
Cook it With Our
- ½ cup butter
- ½ cup diced celery
- ¾ cup diced onion
- 1 cup fresh bread cubes
- 1 tablespoon parsley
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- ½ teaspoon paprika
- ½ teaspoon rosemary
- ½ teaspoon allspice
- 1 apple, peeled and diced
- 10 (8 ounce) pork chops, with pocket cut in each
- 2 ounces olive oil
- ¾ cup water
- 1 cup sugar
- 2 tablespoons cornstarch
- 2 oranges, zest and juice
- 1 teaspoon cinnamon
- 14 whole cloves
- ½ teaspoon salt
- Extra orange slices for garnish
- 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.