Orange Glazed Pork and Stuffing Skillet
Butterflied pork chops go home. This is the same flavors dumped in one pot: pork, dried apple stuffing, and an orange glaze from drink powder.
- calories
- 720
- weight
- 6.5 oz
- cal / oz
- 111
- protein
- 34 g
- serves
- 2, scales
- prep
- 10 min
- cook
- 25 min
- total time
- 35 min
- water
- 400 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Campfire coals
- Dutch oven
- Canister stove
- Car camping
- Basecamp
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Shelf-stable pork | 7 oz | canned or retort pouch, drained |
|---|---|---|
| Dried bread cubes | 1 1/2 cups | boxed stuffing cubes, or oven-dried at home |
| Dried apple slices | 1/3 cup | chopped small |
| Dried onion flakes | 2 tbsp | |
| Dried celery flakes | 1 tbsp | |
| Dried parsley | 1 tbsp | |
| Salt | 1 tsp | |
| Black pepper | 1 tsp | |
| Paprika | 1/2 tsp | |
| Dried rosemary | 1/2 tsp | |
| Allspice | 1/2 tsp | |
| Olive oil | 2 tbsp | stands in for the butter |
| Powdered orange drink mix | 3 tbsp | the sweetened kind, not diet |
| Sugar | 2 tbsp | |
| Cornstarch | 2 tsp | |
| Cinnamon | 1/2 tsp | |
| Ground cloves | 1/4 tsp |
Method
- Put the oil in the pot over low heat. Add the onion and celery flakes and 2 tbsp of water. Let them soften for two minutes.
- Add the pork and break it up. Let it brown a little on the bottom before you stir it.
- Pour in 350 ml of boiled water, then the bread cubes, apple, parsley, salt, pepper, paprika, rosemary, and allspice. Stir once and pull it off the heat. Lid on, ten minutes.
- In a mug, whisk the orange powder, sugar, cornstarch, cinnamon, and cloves into 50 ml of cold water until there are no lumps.
- Set the mug mixture over the heat in a small pot or push the main pot to a cooler part of the fire and pour it in around the edges. Stir until it thickens, about a minute.
- Spoon the glaze over the top. Do not stir it all the way in.
The original is a Dutch oven project: pockets cut in ten pork chops, stuffed, seared, baked an hour. Nothing about that survives a trip without a fridge, so the stuffing came out of the chop and went under the meat. Same components, one pot, a quarter of the time.
The glaze is where the shortcuts show. Fresh orange zest and juice become sweetened drink powder plus cornstarch, which thickens on contact with heat and gives you the sticky, sharp counterweight the fat needs. Mix it cold first or the starch will seize into lumps you cannot break up. Butter becomes oil because butter goes rancid warm and oil does not.
Packing
Bread cubes and all the dry stuffing seasonings go in one bag. Glaze powders go in a second, smaller bag. Pork pouch and oil bottle ride on their own.
Variations
- Dried cranberries in place of apple if you want the glaze to have something to argue with.
- No pork pouch: two foil packets of chicken work, and the cook time drops to ten minutes.
- Over a fire in a dutch oven, bury the lid in coals for fifteen minutes instead of steeping off-heat.
https://www.lodgecastiron.com/blogs/recipe/orange-glazed-stuffed-pork-chops