E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Orange Glazed Stuffed Pork Chops Chuck and Jodi Peppler | September 26, 2016 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 10 Quart Camp Dutch Oven Ingredients Stuffed Pork Chops 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 Glaze 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 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. Contributed By: Chuck and Jodi Peppler The Pepplers are grand prize camp Dutch oven cooks and members of the International Dutch Oven Society. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Pork Chops With Apples and Chestnut Sauce View recipe Cast Iron Seared Standing Rib Roast View recipe Mexican Corn Cakes With Charred Corn, Carne Asada, Refried Beans and Guasacaca (Avocado) Sauce View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Orange Glazed Stuffed Pork Chops Chuck and Jodi Peppler | September 26, 2016 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 10 Quart Camp Dutch Oven Ingredients Stuffed Pork Chops 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 Glaze 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 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. Contributed By: Chuck and Jodi Peppler The Pepplers are grand prize camp Dutch oven cooks and members of the International Dutch Oven Society. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Pork Chops With Apples and Chestnut Sauce View recipe Cast Iron Seared Standing Rib Roast View recipe Mexican Corn Cakes With Charred Corn, Carne Asada, Refried Beans and Guasacaca (Avocado) Sauce View recipe
