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Chard, pork medallion, and feta parcels

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Ingredients for 2 servings:

  • 300 g pork medallions
  • 1 chard
  • 100 g feta cheese
  • 3 garlic cloves
  • 1 medium-sized onion(s), diced
  • olive oil
  • 1 shot of milk
  • salt and pepper
  • Paprika powder
  • Herbs (Herbs of Provence)

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Blanch the chard leaves in boiling salted water and pat dry with a paper towel. Brown the pork medallions in olive oil on both sides, season with salt, pepper, and paprika, and remove from the pan. Mix the feta with the garlic (finely chopped or crushed), paprika, salt, pepper, and Provençal herbs with a fork. Distribute the mixture among the medallions and wrap them in the chard leaves. Sauté the onion in a little olive oil in a pan, add the chard parcels, pour in a little milk, and simmer for about 5-10 minutes. Serve with spaetzle (noodles) or rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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