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Χοιρινά Μπριζολάκια Γεμιστά Με Γλάσο Πορτοκάλι

Orange Glazed Stuffed Pork Chops

Degree of difficulty


Preparation time

20 minutes

Cooking Time

60 minutes




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


  • 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


  1. In a 14 Inch Camp Dutch Oven, melt butter and saute celery and onion until tender.
  2. Add remaining ingredients. Add a small amount of water, if necessary, to moisten the dressing.
  3. Stuff the mixture into the pork chop pockets, then close with toothpicks and tie the chops together with butcher string.
  4. Brown the chops in olive oil on each side. Stand the chops on their sides and pour the water around them.
  5. Cover and simmer at about 350 degrees Fahrenheit until tender, about 50–55 minutes.
  6. While chops are cooking, prepare glaze by combining sugar and cornstarch in a 10 Inch Camp Dutch Oven.
  7. Stir in the orange zest and juice, cinnamon, cloves and salt.
  8. Cook over medium heat until sauce is thick and clear.
  9. Place pork chops on lid for presentation. Pour sauce over them and garnish with parsley and orange slices.
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