Pork, peach and Feta papillote

Name: Pork, peach and Feta papillote
Yield: 6 Servings
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

Our dietitians' favourite

This is the Pork, peach and Feta papillote recipe.

Prep: 20 min
Cooking: 15 min

Yields 6 Servings

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

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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.