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Pork Chops And Rice Dutch Oven Recipe by CampingForFoodies features a black cast iron Dutch oven filled with a meal ready to be served at the campsite alongside a blue camp plate topped with a single serving that includes a bed of rice mixed with onions, green pepper strips and tomatoes topped with a pork chop with text over the image that reads pork chops and rice.

Pork Chops And Rice Dutch Oven Camping Recipe

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 Servings
Author: Kim Hanna
Camping For Foodies Dinner Camping Recipes: Pork Chops And Rice Dutch Oven Camping Recipe
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Ingredients

  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 bone-in pork chops medium thickness
  • 1 cup uncooked jasmine rice
  • 2 tablespoons Worcestershire sauce
  • 1 14 oz. can beef broth
  • 1 green bell pepper thinly sliced
  • 1 medium onion chopped
  • 3 medium tomatoes quartered
  • 2 cloves garlic minced
  • 1/2 teaspoon oregano
  • Fresh parsley chopped (optional)

Instructions

  • Heat a 12-inch cast iron Dutch oven over medium heat using a campfire, camp stove or charcoal briquettes.
  • Heat oil in the pot, season the pork chops with salt and pepper then add them to the Dutch oven, turning them to brown on both sides. Work in batches, if necessary.
  • Remove the chops from the oven.
  • Place rice, Worcestershire sauce and beef broth in the bottom of the oven and stir to combine.
  • Add the pork chops back to the pot, placing them on top of the rice.
  • Cover chops with bell pepper, onion, garlic and tomatoes then sprinkle the oregano over everything.
  • Cover and simmer over medium-low heat until the pork chops are cooked through and the rice is tender, about 20 – 30 minutes.
  • Top with fresh parsley for serving.

Nutrition Information

Serving: 1g | Calories: 488kcal | Carbohydrates: 21g | Protein: 44g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Cholesterol: 132mg | Sodium: 474mg | Fiber: 2g | Sugar: 5g