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Favourite Light Marble and Pear stuffed Pork Chop (Illustration)

A light but satisfying main event dish to wow at any occasion

Servings

4

Prep Time

15 min

Cook Time

20 min

Light Marble and Pear stuffed Pork Chop

Ingredients
  • 4 1” thick cut, bone in, pork chop
  • 1 bartlett pears, peeled and diced
  • 1 cup Black Diamond Marble Light Cheddar
  • 8 slices from the brick Black Diamond Marble Light Cheddar
  • 1 cup baby spinach
  • 1 small shallot, diced
  • 1 clove of garlic, chopped
  • 1/4 cup fresh bread crumbs
  • 1 egg, beaten
  • 2tsp fresh thyme
  • 2Tbsp Lactantia unsalted butter
  • 1Tbsp olive oil
  • 2 cups chicken stock
  • 3 Tbsp balsamic vinegar
  • 1 Tbsp maple syrup
  • 2 tsp cornstarch
Preparation
  1. Preheat your oven to 425F
  2. In a non-stick pan, over medium heat, melt 1 Tbsp of Lactantia unsalted butter. Add in the pear, shallot, and garlic and sauté until softened and slightly golden.
  3. Add in the spinach until just wilted
  4. Remove from pan and let cool and lightly season with salt and pepper.
  5. Add the breadcrumbs, Black Diamond Marble Light cheddar cheese, egg, and thyme to the pear mixture and mix evenly.
  6. Using a sharp knife, butterfly the pork chops to make a pocket.
  7. Place 1/4 of the pear mixture into each pocket and close.
  8. Using toothpicks, close the opening of the pork chop to seal in the filling.
  9. On medium heat, melt 1Tbsp of Lactantia unsalted butter and 1 Tbsp of olive oil.
  10. Season the pork chops and place in the hot pan.
  11. Sear both sides of the pork and place on a baking tray, put in the oven for 15 minutes until the pork is cooked through.
  12. Remove the pork from the oven, top each one with 2 slices of Black Diamond Marble Light cheddar and bake for another 3 minutes, until melted.
  13. While the pork is resting, place the non-stick pan used to sear the pork on a medium heat burner. Add in the balsamic vinegar and scrape the bottom of the pan. Add in the maple syrup and stock and bring the mixture to a boil.
  14. Reduce the heat slightly and let the sauce reduce by half.
  15. Add 3 Tbsp of water to the cornstarch to make a slurry, and add this to the sauce while stirring to thicken.
  16. Adjust seasoning with salt and pepper if needed and serve with the pork.
Cheese Tips:
Entertaining
Entertaining (Illustration)
Grilled Cheese Party Platter
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Entertaining
Entertaining (Illustration)

Grilled Cheese Party Platter

Surprise your guests with everyone’s favourite comfort food. Next time you’re grilling away, swap your regular cheddar cheese and use marble light cheese instead. Cut into wedges and serve. It’ll add extra colour and life to your platter!

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Storage Tips
Storage Tips (Illustration)
Place it in Parchment
Learn more
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Storage Tips
Storage Tips (Illustration)

Place it in Parchment

As a general rule, cheese is best stored in wax or parchment paper. Then, loosely place it in plastic wrap or a plastic baggie in the fridge. The cheese will be able to breathe but won’t dry out.

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