Bbq Pork Chop Foil Packs Food

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GRILLED HONEY-BARBECUE PORK FOIL PACKS



Grilled Honey-Barbecue Pork Foil Packs image

Peek into a packet of power-packed pork! You'll find a whole meal with saucy veggies!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 8

1/2 cup barbecue sauce
1/4 cup honey
2 teaspoons ground cumin
4 pork boneless rib or loin chops, 3/4 to 1 inch thick (1 1/4 pounds)
2 large ears corn, each cut into 6 pieces
1 cup baby-cut carrots, cut lengthwise in half
2 cups (from 1-pound 4-ounce bag) refrigerated cooked new potato wedges
1 teaspoon salt

Steps:

  • Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
  • Mix barbecue sauce, honey and cumin in small bowl. Place 1 pork chop, 3 pieces corn, 1/4 cup carrots and 1/2 cup potato wedges on center of each sprayed foil sheet; sprinkle with 1/4 teaspoon salt. Spoon 3 tablespoons sauce mixture over pork and vegetables on each sheet.
  • Fold foil over pork and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
  • Grill packets 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until pork is slightly pink in center. Place packets on plates. Cut large X across top of each packet; fold back foil.

Nutrition Facts : Calories 435, Carbohydrate 72 g, Cholesterol 55 mg, Fiber 5 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 960 mg

BBQ PORK CHOP FOIL PACKS



BBQ Pork Chop Foil Packs image

Great quick and easy recipe for a different spin on pork chops in foil. A great camping recipe or just at home in the oven.

Provided by Mrswoolyd

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 50m

Yield 3

Number Of Ingredients 13

heavy-duty aluminum foil
¾ cup barbecue sauce (such as Sweet Baby Ray's®)
¼ cup ketchup (such as Heinz®)
2 tablespoons brown sugar
1 tablespoon soy sauce
2 teaspoons canola oil
1 teaspoon chili powder
¼ teaspoon ground black pepper
1 pinch Cajun seasoning
1 pinch Italian seasoning
3 (6 ounce) boneless pork chops
8 small red potatoes, quartered
1 head broccoli, cut into bite-sized pieces

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Tear 3 large sheets of aluminum foil.
  • Whisk barbecue sauce, ketchup, brown sugar, soy sauce, canola oil, chili powder, black pepper, Cajun seasoning, and Italian seasoning together in a large bowl. Dip a pork chop into the sauce until both sides are coated, then place on the center of a piece of foil. Repeat with remaining pork chops.
  • Add potatoes and broccoli to the remaining sauce and toss until coated. Scoop equal amounts of the veggie mixture onto each pork chop. Fold the foil into packets and place on a large baking sheet.
  • Bake in the preheated oven until chops are no longer pink in the center and veggies are tender, 30 to 35 minutes.

Nutrition Facts : Calories 684.3 calories, Carbohydrate 116.6 g, Cholesterol 54.3 mg, Fat 10.9 g, Fiber 11.3 g, Protein 33.9 g, SaturatedFat 2.8 g, Sodium 1378.5 mg, Sugar 36 g

PORK CHOP PACKS



Pork Chop Packs image

Here's an easy dinner my Grandmother used to make. Pork chops are cooked with sweet potatoes, onions and apple in a little foil packet. Very simple and easy to make for one or for the whole crew. Serve with rice.

Provided by Lara Robinson

Categories     Meat and Poultry Recipes     Pork

Time 1h

Yield 2

Number Of Ingredients 4

2 (1 1/4 inch thick) pork chops
2 large sweet potatoes
2 slices onion
2 apples - peeled, cored and sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lay out a piece of aluminum foil large enough to hold the ingredients. Place the pork chops, on the foil, then place the sweet potato, onion and apple over the chops. Fold up and seal each package.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes, or until the potato is soft when pricked with a fork. (Note: Do not open packages while baking as this will allow the steam to escape and will dry out the pork chops. Also, be careful when opening as the steam can burn.)

Nutrition Facts : Calories 567.8 calories, Carbohydrate 111.2 g, Cholesterol 33.7 mg, Fat 6.6 g, Fiber 15.9 g, Protein 18.3 g, SaturatedFat 2.4 g, Sodium 272.2 mg, Sugar 33.5 g

PORK CHOP FOIL PACKETS



Pork Chop Foil Packets image

A delicious blend of pork and vegetables topped with a creamy mushroom and onion sauce and baked in foil.

Provided by DHANO923

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h

Yield 4

Number Of Ingredients 10

aluminum foil
1 serving cooking spray
1 (10.5 ounce) can condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
¼ teaspoon ground black pepper
4 medium russet potatoes, peeled and cut into 1/4-inch slices
4 (4 ounce) boneless pork chops
2 carrots, peeled and cut into 1/2-inch slices
1 cup mushrooms, sliced
2 cups fresh green beans, trimmed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Tear 4 large pieces of aluminum foil, each about 14 inches long. Spray each lightly with cooking spray.
  • Mix condensed soup, onion soup mix, and pepper together in a small bowl until well blended.
  • Dividing ingredients evenly, place some sliced potatoes on the center of each piece of foil, followed by a pork chop, carrots, mushrooms, green beans, and the condensed soup mixture. Fold the packets by bringing the 2 long ends of foil together and folding over twice to make a seal. Seal the short ends by folding each end over 2 to 3 times; this allows the meat and vegetables to steam. Place the packets on a large cookie sheet.
  • Bake in the preheated oven until chops are no longer pink in the center and potatoes are tender, about 30 minutes. Allow packets to sit for 5 minutes before opening.

Nutrition Facts : Calories 444.5 calories, Carbohydrate 56.1 g, Cholesterol 65 mg, Fat 10.5 g, Fiber 6.3 g, Protein 33.2 g, SaturatedFat 3 g, Sodium 1180 mg, Sugar 5.6 g

GRILLED PORK CHOPS PACKETS



Grilled Pork Chops Packets image

A fun and easy recipe for camping or for the back porch. I like the classic green pepper/onion flavor, and chops are always moist. Sauce goes great over mashed potatoes. An easy meal kids will love (well, after they pick off the pepper and onion anyway).

Provided by LexingtonMom

Categories     Pork

Time 24m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 large onion
1 large green pepper
4 -6 boneless pork chops
1 (10 3/4 ounce) can cream of mushroom soup
2 tablespoons soy sauce
salt and pepper, to taste
aluminum foil

Steps:

  • Preheat grill to medium high heat.
  • Slice onion and pepper cross-wise (to make circles). In small bowl, combine soy sauce and soup.
  • For each chop, tear off a large square of aluminum foil. Layer onion slice on bottom, then pork chop. Sprinkle with salt and pepper, then spoon soup sauce over chop. Top with a green pepper slice.
  • Bring up foil sides. Double fold top and ends to seal, leaving some extra room at top for air circulation.
  • Grill 10 to 12 minutes.
  • Be careful of steam when opening packets to eat.

Nutrition Facts : Calories 380.1, Fat 17.4, SaturatedFat 5.6, Cholesterol 124, Sodium 1129.1, Carbohydrate 11, Fiber 1.4, Sugar 3.8, Protein 42.8

FOIL-PACKET BARBECUE PORK CHOPS WITH SUCCOTASH



Foil-Packet Barbecue Pork Chops with Succotash image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 boneless pork chops (1 inch thick, about 6 ounces each)
Kosher salt and freshly ground pepper
1/2 cup barbecue sauce
1/2 cup hot pepper jelly
2 cups frozen lima beans, thawed
2 cups frozen corn kernels, thawed
1 15.5-ounce can hominy, drained and rinsed
2 scallions, sliced (white and green parts separated)
1 teaspoon chopped fresh thyme
4 tablespoons unsalted butter, melted

Steps:

  • Preheat a grill to medium high. Lay out four 12-by-18-inch sheets of heavy-duty foil. Season the pork chops on both sides with salt and pepper. Whisk the barbecue sauce and hot pepper jelly in a small bowl. Remove 1/3 cup of the sauce to a separate bowl and brush all over the pork chops; reserve the remaining sauce.
  • Mix the lima beans, corn, hominy, scallion whites, thyme and melted butter in a large bowl. Season with salt and pepper.
  • Divide the vegetable mixture among the foil sheets, mounding it slightly. Top each mound with a pork chop. Bring the 2 short ends of the foil together and fold twice to seal; fold in the sides to form a packet.
  • Grill the packets pork-side down, 6 minutes. Flip and cook 2 more minutes. Meanwhile, heat the reserved sauce in a small saucepan or in the microwave.
  • Carefully open the packets and spoon some of the sauce on the pork chops; sprinkle with the scallion greens. Serve with the remaining sauce.

GRILLED VEGETABLE PACKETS



Grilled Vegetable Packets image

This is a wonderful way to do veggies, they are so good prepared this way on the grill. You can make these packets up hours in advance, and keep the foil packets in the fridge, just grill them when ready!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 11

2 cups fresh corn (cut/shaved from the cob)
1 red sweet bell pepper, cut into strips
1 green bell pepper, cut into strips
1 small onion, sliced
8 -10 cherry tomatoes, cut in halves
2 medium zucchini, cut into 1-inch pieces (optional)
1 tablespoon chopped fresh parsley
1/4 teaspoon dried basil
1/2-1 teaspoon lemon pepper (or to taste)
salt
2 tablespoons butter, divided (or to taste)

Steps:

  • In a large bowl, mix all veggies and spices together (except butter).
  • Put the veggies on 2 (12x12-inch) pieces of heavy foil.
  • Dot each with 2 Tbsp butter.
  • Bring ends of foil together, twist to seal(Can poke small holes in the TOP part ONLY! if desired, but is not necessary).
  • Grill packets over hot coals for 15-20 minutes, or until veggies are tender.
  • Serve hot -- delicious!.
  • **NOTE** olive oil may be replaced for the butter, but the taste won't be as good!.

PORK 'N' VEGGIE PACKETS



Pork 'N' Veggie Packets image

"I love the flavor of grilled food, especially these no-mess pork packets with their delicious sesame and ginger sauce," writes Andrea Bolden of Unionville, Tennessee. "Since the doctor put my husband on a low-fat diet, this all-in-one meal has become a favorite of ours."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1 pork tenderloin (1 pound), sliced
2 cups fresh broccoli florets
2 cups sliced fresh carrots
1 can (8 ounces) sliced water chestnuts, drained
1 medium green pepper, julienned
2 green onions, sliced
1/4 cup reduced-sodium soy sauce
4 teaspoons sesame oil
1 teaspoon ground ginger
Hot cooked rice, optional

Steps:

  • Divide the pork, broccoli, carrots, water chestnuts, green pepper and onions evenly among four pieces of double-layered heavy-duty foil (about 18 in. x 12 in.). Combine the soy sauce, sesame oil and ginger; drizzle over pork and vegetables. Fold foil around filling and seal tightly., Grill, covered, over medium heat for 10-12 minutes or until vegetables are tender and pork is no longer pink. Serve with rice if desired.

Nutrition Facts : Calories 265 calories, Fat 9g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 621mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 7g fiber), Protein 27g protein. Diabetic Exchanges

DIJON AND HONEY PORK CHOPS IN FOIL PACKETS



Dijon and Honey Pork Chops in Foil Packets image

A simple meal to prepare and clean up. Made in a foil packet. Just increase recipe for how many meals you want to prepare. This is a great recipe for those who only need to prepare a meal for themselves.

Provided by Audrey M

Categories     Pork

Time 1h5m

Yield 1 serving(s)

Number Of Ingredients 8

1/2 teaspoon seasoning salt
1 pork chop, 1/2 inch thick
1/2 cup sliced carrot
1/2 cup sliced celery
1/4 cup sliced mushrooms (optional)
1 1/2 tablespoons Dijon mustard
1 1/4 tablespoons honey
1/2 tablespoon lemon juice

Steps:

  • Sprinkle seasone salt on both sides of pork chop.
  • In a small bowl, combine remaining ingredients; mix well.
  • Place chop in middle of foil packet.
  • Top chop with vegetable mixture and sauce.
  • Double fold end of foil packet but leave enough room for heat to circulate.
  • Bake at 425 degrees for 1 hour or until the center of the pork chop is no longer pink.
  • Open foil packet last 5 minutes of cooking to brown pork chop.
  • This can be prepared ahead of time and frozen until you need it.
  • After you place everything in the foil packet and seal the end just place packet into freezer until you are ready to use it.
  • You also can prepare it the night before so that the flavors marinate together.
  • Place foil packet in refrigerator until time to cook.
  • Serve with a bake potato.
  • Just place potato in oven at the same time.
  • For a flavorable potato, wash skin, poke holes in it with a fork and rub with butter.
  • Cover in aluminum foil and bake.

Nutrition Facts : Calories 350.2, Fat 15.1, SaturatedFat 5, Cholesterol 75, Sodium 398.7, Carbohydrate 30.8, Fiber 3.1, Sugar 25.8, Protein 24.4

BARBECUE PORK CHOPS MEDLEY



Barbecue Pork Chops Medley image

Tender pork chops cooked in individual foil packets with veggies and barbecue sauce make a quick and easy dinner.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 22m

Yield 4

Number Of Ingredients 8

4 sheets (12x18-inches each) Reynolds Wrap® Aluminum Foil
4 each bone-in pork chops, 1/2 inch thick
2 cups frozen baby corn and bean blend*
1 pinch Garlic salt
1 (18 ounce) bottle barbecue sauce
2 stalks celery, sliced
2 medium (4-1/8" long)s green onions, sliced
¼ cup Hot cooked rice

Steps:

  • Preheat oven to 450 degrees F or grill to medium-high.
  • Center one pork chop on each sheet of Reynolds Wrap® Aluminum Foil. Arrange vegetables beside each pork chop. Sprinkle pork chops and vegetables with garlic salt. Combine barbecue sauce, celery and onions; spoon over pork chops.
  • Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
  • Bake 18 to 22 minutes on a cookie sheet in oven.
  • OR grill 14 to 16 minutes in covered grill.
  • Serve with rice, if desired.

Nutrition Facts : Calories 470.4 calories, Carbohydrate 61.1 g, Cholesterol 70.1 mg, Fat 10.9 g, Fiber 4.5 g, Protein 30.9 g, SaturatedFat 4 g, Sodium 1588.3 mg, Sugar 33.4 g

PORK AND SWEET POTATOES PACKETS



Pork and Sweet Potatoes Packets image

These are very tasty and super easy to make. You can make the packets the night before and keep refrigerated for a few days. All you need to do is throw them on the grill when you're ready to cook them (great for busy days when you don't have time to make dinner).

Provided by Alia55

Categories     Pork

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 8

4 pork shoulder chops, 1 inch thick
2 large sweet potatoes, parboiled
1 medium onion, sliced
2 apples, unpeeled
2 tablespoons brown sugar
1 1/2 teaspoons salt
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves

Steps:

  • In a fry pan, brown chops on both sides.
  • Place each in center of a large square of heavy duty foil.
  • Peel and slice sweet potatoes; place slices over chops.
  • Top with onion slices.
  • Quarter and core apples, cut into thin wedges and arrange over onion slices.
  • Combine sugar, salt, nutmeg and cloves and sprinkle over apples.
  • Bring edged of foil together over chop. Fold over with a double fold, leaving a space for expansion and seal ends securely.
  • Build a medium fire in a barbeque.
  • barbeque packets 4 inches from heat turning several times for 1 hour or until pork is tender when pierces with a fork.

Nutrition Facts : Calories 131.1, Fat 0.3, SaturatedFat 0.1, Sodium 912.2, Carbohydrate 32.3, Fiber 4.1, Sugar 17.8, Protein 1.5

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