Wednesday, August 27, 2008

Box Elder County Dutch Oven Cook Off

Last weekend Jared and I decided to enter a dutch oven cookoff at the Box Elder County Fair. His sister and brother-in-law do it every year and said it's a blast so this year we decided to join them. They competed in the 3 pot contest but Jared and I decided to start small since we don't really cook dutch oven very often. So we competed in the 1 pot dish contest. There were five other people competing against us and we decided to make something we've never made before (which made Jared very nervous). We made Orange Glazed Stuffed Porkchops. And they were nothing short of AMAZING. I credit the recipe of course.

The best part was we weren't they only ones that thought it turned out great. We won FIRST PLACE!!!!

Here is the grand prize winning recipe for those that are curious...
Orange Glazed Stuffed Pork Chops

(10) 8 oz. pork chops w/pockets cut (we cut the pockets on the small side so there was less to toothpick shut)
salt and pepper to taste
4 Tbs. olive oil
1 cup hot water

1 1/2 cup yellow onion; diced
1 cup celery; diced
12 Tbs. butter (we didn't use nearly this much!)
2 cups bread cubes; 1/2" cubes (I used wheat bread)
1 large apple; cored, peeled, and diced
1/4 cup slivered almonds (we used sliced instead and I just chopped them up a bit before adding them)
2 Tbs. parsley flakes
1 tsp. rosemary
1 tsp. paprika
1 tsp. allspice
2 tsp. salt
2 tsp. fresh ground black pepper
1/2 cup water

4 oranges; juice & zest
1 1/2 cup sugar
1 tsp. ground cinnamon
1 tsp. salt
1 Tbs. cornstarch
10 whole cloves (seemed like a bit much, taste the glaze as you cook it to make sure it's not too much)

Heat a 14" deep Dutch oven using 20-22 briquettes bottom heat. When oven is hot add butter, onions, and celery. Saute until tender. Return oven to the heat to stay hot.
In a large bowl combine bread cubes, apple, almonds, parsley, rosemary, and seasonings. Mix in the onions and celery. Add enough water to moisten the dressing.

Stuff the mixture into the pork chops. Seal the pockets with toothpicks and tie with butcher string. Season both sides of the chops with salt and pepper.

Add olive oil to the 14" deep Dutch oven. Place chops in oven and brown both sides. Stand chops on end so they rest on the bone. Add HOT water to the oven. Cover and simmer using 14 briquettes bottom and 14 briquettes top for 45 to 60 minutes or until internal meat temperature reads 175° F.
In an 8" dutch oven add juice and zest from 4 oranges and the remainder of the glaze ingredients. Stir to mix. Heat using 12 briquettes bottom stirring frequently until mixture boils. Reduce briquettes on bottom to 4 and let simmer 15 minutes. ( We just used a cast iron skillet on top of the dutch oven coals).


  1. How fun for you guys to try something new, and then to win 1st place! You'll have to make an annual tradition of that one. Too bad you don't live by me anymore, I'd invite myself over to dinner to try this award winning recipe:)

  2. Wow! Sounds yummy! In all honesty, this is more gourmet than I ever cook for my family at home, so I doubt I'd ever try it when camping. Congrats on winning first place!

  3. I am totally impressed. That looks amazing! It was so fun seeing you guys. I can't believe we're all really grown ups now.

  4. You guys are fantastic! Katie, it's that creative mind of yours that always comes through :)