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2BW #4 ~ Herbed Pork Chops

The whole point of a 2 Burner Wonder is it is simple and "campable"~ nothing with 15 ingredients, nothing fussy or touchy. Things that come together easily, quickly, and taste wonderful before or after a day out in the open air.

This works for boneless chops, or bone-in, or boneless chicken breasts, etc. Sauté in a little butter, oil, and garlic. Add herbs in the last five minutes to infuse the sauce.

Stovetop Stuffing is an excellent camp side dish - it's boiling water, a bit of butter, dump the mix in, take off stove and let sit 5 minutes, and fluff with a fork. That's IT. It tastes SO good with your simply prepared pan-fried meat or fish. I add fresh fruit or a green salad.

Herbed Pork Chops (or anything) GoSoloCamp


  • 1-2 pork chops, boneless or bone-in, med cut (thin gets too dry in the all-or-nothing-heat of a campstove burner.) If scheduled for second night, bring frozen and it helps keep things cool in the cooler as it thaws. This recipe also works with a boneless chicken breast, or a steak.

  • Spritz of Avocado or olive oil

  • Garlic Salt & Pepper (I bring Trader Joe's spice grinders of each and grind onto the meat)

  • Optional - chopped fresh garlic

  • 2 T butter or good-quality margarine

  • Small handful of fresh herbs of your choice - thyme, rosemary, basil, marjoram

  • A little parsley (optional - I love a garnish)

  • 1 - box StoveTop Stuffing (I like the Savory Herb flavor, but choose your fave!) with 1/4 C butter or margarine to make to package directions

  1. Start water boiling (enough for stuffing, + 1/4 cup for chops that you will dip out) in a small pot on one burner; warm 2 T butter w/spritz of oil for chops in a frying pan on the other (add optional chopped garlic if you so choose.)

  2. Season your chop with garlic salt and pepper both sides and sauté in the frying pan; brown on 1 side, about 3-4 mins, and then turn and brown the second side ~3 mins.

  3. Pull out 1/4 C boiling water, place in your frying pan with the chops, toss in your herbs on top of the meat, and cover for 1-2 minutes.

  4. Add the stuffing to the boiling water, stir, remove from heat and set aside 5 mins.

  5. Cut into a chop to ensure cooked through; if not done, cook a few more minutes.

  6. Remove from heat; plate your chop and swirl herbs in juices. Remove stem herbs, pour pan juices over chop, sprinkle with parsley or add some more fresh herbs if desired.

  7. Spoon up some stuffing alongside, add a green salad you brought in a bag, or fruit (maybe leftover from breakfast) light your candle lantern. Dinner is served!

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