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Pork Chops with Cabouron Cheese https://www.metro.ca/userfiles/image/recipes/cotelettes-porc-fromage-cabouron-11097.jpg PT10M PT10M PT20M
Preheat the BBQ on medium or use a grill pan.Slice each pork chop along the width without slicing all the way through to form a pouch. Spread mustard on the inside of each pork chop and add a slice of cheese. Close the pork chop. Season with salt and pepper on both sides and coat with oil.Sear one side of the pork chops on the grill for 2 minutes. Then rotate the pork chops to create nice grill marks and cook for another 2 minutes. Flip the pork chops and repeat the previous step. Lower the heat to low and cook until the internal temperature of the meat reaches 61 °C (142 °F) for a rosy pork chop.Set aside on a plate.Cover with aluminum foil and let rest for 3 minutes before serving.Source: Les Éleveurs de porcs du Québec
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.33 lb (150 g) Quebec pork chops bone-in 2,5 cm (1 in) thick 3 tablespoon (45 ml) Dijon mustard Cabouron cheese 2 tablespoon (30 ml) oil To taste salt and freshly ground pepper
Pork Chops with Cabouron Cheese

Pork Chops with Cabouron Cheese

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4
Main course
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • .33 lb
    (150 g)
    Quebec pork chops bone-in 2,5 cm (1 in) thick
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  • 3 tablespoon
    (45 ml)
    Dijon mustard

  • Cabouron cheese
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    JENSEN CHEESE CURDS

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    IRRESISTIBLES GRANA PADANO RISERVA CHEESE

    IRRESISTIBLES GRANA PADANO RISERVA CHEESE

    $9.99 /lb

    AGED 20 MONTHS, DELI CUT, 2.20/100 g


  • 2 tablespoon
    (30 ml)
    oil
  • To taste
    salt and freshly ground pepper
Imprimer ma sélection

Preparation

Preheat the BBQ on medium or use a grill pan.

Slice each pork chop along the width without slicing all the way through to form a pouch. Spread mustard on the inside of each pork chop and add a slice of cheese. Close the pork chop. Season with salt and pepper on both sides and coat with oil.

Sear one side of the pork chops on the grill for 2 minutes. Then rotate the pork chops to create nice grill marks and cook for another 2 minutes. Flip the pork chops and repeat the previous step. Lower the heat to low and cook until the internal temperature of the meat reaches 61 °C (142 °F) for a rosy pork chop.

Set aside on a plate.

Cover with aluminum foil and let rest for 3 minutes before serving.

Source: Les Éleveurs de porcs du Québec

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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