Pork, peach and Feta papillote

Our dietitians' favourite

This is the Pork, peach and Feta papillote recipe.

  • Prep: 20 min
  • Cooking: 15 min
Yields 6 Servings
DFC

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

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.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 332 Calories
Protein: 38 g
Carbohydrate: 20 g
Fat: 11 g
Fibre: 0.4 g
Sodium: 414 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 14 % / 153 mg
Selenium: 113 %
Thiamin: 84 %
Vitamin B6: 71 %
Vitamin B12: 60 %