Pork chops topped with crème OKA
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  • Easy to do
  • For the barbecue
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
12minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
8minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
12minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
8minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
Pork chops topped with crème OKA
[addthis tool="addthis_inline_share_toolbox"]
  • Easy to do
  • For the barbecue
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
12minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
8minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
12minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
8minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-ingredient"]ingrédients[/wpml-string]
  • 45 ml olive oil
  • 10 ml parsley , chopped, fresh
  • 1 clove(s) garlic , chopped
  • 4 pork chops bone-in
  • To taste, salt and pepper
  • 750 ml arugula
  • 30 ml lemon juice
  • 30 ml parmesan , grated
  • 30 ml crème OKA cheese spread
  • 45 ml olive oil
  • 10 ml parsley , chopped, fresh
  • 1 clove(s) garlic , chopped
  • 4 pork chops bone-in
  • To taste, salt and pepper
  • 750 ml arugula
  • 30 ml lemon juice
  • 30 ml parmesan , grated
  • 30 ml crème OKA cheese spread
[wpml-string context="bonichoix" name="title-list-preparation"]préparation[/wpml-string]
  1. Preheat barbecue to medium-high.
  2. Combine 30 mL (2 tbsp.) of oil with the parsley, rosemary, and garlic in a small bowl.
  3. Brush chops with seasoned oil. Season to taste. Broil for about 4 minutes per side for a nice pink centre, or until a meat thermometer indicates 70°C (158°F).
  4. Place pork chops on a bed of arugula that’s been garnished with the remaining oil, lemon juice, and grated Parmesan.
  5. Top hot pork chops with crème OKA and serve.