Solar Oven Pork Chops with Apple Pear Cabbage Recipe

Solar Pork Chops with Apple Pear Cabbage (Yields: 8 chops)


Use Sunflair Deluxe Solar Oven Combo

The Meat:

8-10
Mountain House Freeze Dried Pork Chops, reconstituted
Light sprinkle
Emergency Essentials Minced Garlic
¼ tsp
Emergency Essentials Iodized Salt, or to taste
¼ tsp
Emergency Essentials Black Pepper, or to taste
1 TBS
Olive Oil




The Sauce:

1 ½ TBS
Emergency Essentials Chopped Onions, reconstituted
2 cups
Emergency Essentials Apple Slices, reconstituted
1 cup
Emergency Essentials Freeze Dried Pear Dices
2 cups
Emergency Essentials Shredded Cabbage, reconstituted
¼ tsp
Emergency Essentials Iodized Salt, or to taste

DIRECTIONS

  1. Preheat the Sunflair Deluxe Solar Oven to 150 – 200 degrees by placing it in an open space, directly facing the sun so its shadow is straight behind the oven.
  2. Reconstitute pork chops and cabbage first (they take the longest amount of time to reconstitute). Meanwhile, reconstitute onions, apple slices, and pear dices
  3. Drain reconstituted ingredients. Once drained, sprinkle both sides of each chop with a little minced garlic. Gently rub to help it stick to the meat; place meat in the enamelware pot and drizzle it with olive oil, salt, and pepper.
  4. In a mixing bowl, combine onion, apples, pears, cabbage, and salt. Add the mixture to the meat in the cooking pot
  5. Put the lid on the enamel pot and put the pot in the oven. Zipper the clear flap over the oven closed. Readjust the oven to directly face the sun. Check your dish for doneness after about 3 ½ hours; stir the mixture well. Close the oven and re-point it directly at the sun

Throughout the cooking process, keep an eye on the oven and rotate it to face the sun as needed.

Cooking Time: 4-5 hours at 150 degrees

Adapted from SolarOvens.org
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