Cajun Veal Chops, Vegetables and Halloumi Papillotte

Ingredients

  • 4 Quebec Veal frenched rib chops (chops) about 180 g (approximately 1/3 lb) each

Dry Marinade

  • 15 ml (1 tbsp) smoked sweet paprika
  • 15 ml (1 tbsp) onion powder
  • 15 ml 1 tbsp) brown sugar
  • 10 ml (2 tsp) dried oregano
  • 5 ml (1 tsp) garlic powder
  • 1,25 ml (1/4 tsp) Cayenne pepper

Papillotte

  • 250 g (approximately 1/2 lb) of halloumi cheese diced (grilling cheese Doré-mi type)
  • 30 ml (2 tbsp) olive oil
  • 15 ml (1 tbsp) dried thyme
  • 12 asparagus cut into pieces
  • 12 potatoes cut in half
  • 1 red pepper cut into cubes
  • 1 small red onion cut into quarters
  • Salt and ground pepper to taste

Preparation

  1. Mix all the marinade ingredients in a bowl.
  2. Pat the veal chops with the marinade. Marinate in the refrigerator for 2 to 3 hours.
  3. At cooking time, preheat barbecue to medium-high heat.
  4. Mix the ingredients of the vegetables papillotte in a bowl.
  5. In the center of a large sheet of heavy-duty aluminum foil, spread the vegetables and halloumi cheese. Fold the sheet so as to form an airtight papillotte.
  6. Put the papillotte on the hot barbecue grill. Close the lid and cook for 10 to 12 minutes on each side.
  7. Cook the veal chops on the hot and oiled barbecue grill for 5 to 6 minutes on each side.
  8. Serve with vegetables and halloumi.