Pork, peach and Feta papillote

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Course Main Dishes
Prep. Time 20 mins
Cooking Time 15 mins
Yields 6 Servings

Top rated Our dietitians' favourite

Ingredients

6 pork chops, 1˝ (2.5 cm) thick or

6 cutlets, 1˝ (2.5 cm) thick

1 cup (250 mL) Canadian Feta, crumbled

1/4 cup (60 mL) onion, chopped

2 cloves garlic, chopped

1/3 cup (80 mL) peach jam

Pepper

1/2 cup (125 mL) sodium-reduced chicken or

1/2 cup (125 mL) beef broth

3 tbsp (45 mL) peach jam

5 sprigs of fresh thyme

1/3 cup (80 mL) fresh parsley, chopped

1 1/3 cups (330 mL) young arugula leaves

Did you know?

Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.

Preparation

Preheat grill to medium heat. Slice cutlets halfway through thickness but without cutting all the way through. Reserve. In a bowl, mix Feta with onion, garlic and peach jam. Season generously with pepper.

Stuff cutlets with Feta and peach mixture. Close and hold in place with toothpicks. Grill cutlets 2 minutes on each side. Transfer onto aluminum foil, then add mixture of broth, jam and herbs. Fold up aluminum foil to form a papillote and continue cooking for 10–12 minutes. Serve with arugula.

Cheese alternatives: Canadian Brie, Havarti, Gouda.

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