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
- 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.