GRILLED HONEY-BARBECUE PORK FOIL PACKS
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
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
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
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
KENTUCKY COLONEL BARBECUE PORK CHOPS
Steps:
- Combine all ingredients except for the pork chops and bring to a rolling boil. Remove from the heat and cool. Refrigerate sauce overnight to blend flavors.
- Heat a grill to medium-high heat.
- Apply sauce to chops with dish mop or paint brush. Grill to desired doneness, about 5 minutes per side for medium-well. Baste with sauce each time they are turned.
25-MINUTE GRILLED PORK CHOPS WITH SUCCOTASH
We used the summery flavors of succotash as inspiration to build a whole meal-on-the-grill. Simply-seasoned pork chops cook alongside corn and onions, which then get tossed with canned black-eyed peas and juicy summer tomatoes-no extra pan. You won't miss the butter and cream traditionally used in succotash; a dollop of cumin-spiced sour cream is even better.
Provided by Food Network Kitchen
Time 25m
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Prepare a grill or large grill pan for medium-high heat.
- Put the tomatoes into a large mixing bowl. Sprinkle with salt and pepper and let sit at room temperature while you prepare the rest of the ingredients.
- Put the sour cream, lime zest and juice, cumin and a pinch of salt and pepper in a small bowl and whisk to combine. Reserve.
- Lightly oil the grill grates. Brush the pork all over with 2 tablespoons of the oil and sprinkle liberally with salt and pepper. Arrange the pork on one side of the grill (leave room for grilling the vegetables) and cook until lightly charred on both sides and an instant-read thermometer inserted into the deepest part of a chop registers 140 degrees F, about 5 minutes per side. Remove from the grill and let rest for 5 minutes before serving.
- Meanwhile, brush the corn and onion liberally with the remaining 2 tablespoons oil, sprinkle with salt and pepper and arrange them on the grill. Cook the corn until lightly charred, 6 to 8 minutes, rotating the ears so that they cook evenly. Cook the onion until charred and tender, 6 to 8 minutes, flipping as needed. Transfer the vegetables to a cutting board and cool for 2 to 3 minutes. When cool enough to handle, cut the corn away from the cobs and quarter the onion rounds. Add the corn, onion, black-eyed peas and half of the parsley to the same large bowl with the tomatoes. Gently toss to combine. Season to taste with salt and pepper.
- Divide the succotash among 4 large dinner plates and top with a dollop of the reserved sour cream mixture. Place 1 pork chop on each plate next to the succotash. Garnish the succotash with the reserved parsley and serve immediately.
GRILLED PORK CHOPS AND GREENS WITH RED PEPPER SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium. Brush the cut sides of the light-colored half of the leek with 1 tablespoon olive oil. Grill, covered and turning occasionally, until slightly charred and tender, about 8 minutes (reduce the heat or move the leek if it gets too dark). Transfer the grilled leek to a blender along with the roasted peppers, almonds, lemon juice, sugar, paprika, 1/2 teaspoon each salt and pepper and 2 tablespoons each olive oil and water. Puree until smooth.
- Wash the collards, leaving a lot of excess water on the leaves. Transfer to a large bowl and drizzle with the remaining 2 tablespoons olive oil; season with salt and pepper and toss. Grill the collards and the dark green half of the leek, turning often, until wilted and slightly charred, 8 to 10 minutes. Remove to a cutting board and tent the collards and leek with foil to steam.
- Season the pork chops with salt and pepper. Grill until well marked and cooked through, about 4 minutes per side.
- Thinly slice the collards and leek; toss together. Divide the red pepper sauce among plates and top with the greens and pork chops. Sprinkle with the chives.
Nutrition Facts : Calories 480, Fat 32 grams, SaturatedFat 6 grams, Cholesterol 87 milligrams, Sodium 523 milligrams, Carbohydrate 17 grams, Fiber 8 grams, Protein 32 grams, Sugar 3 grams
FOIL-PACKET BARBECUE PORK CHOPS WITH SUCCOTASH
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
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.
PORK CHOP FOIL PACKETS
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
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 PEACHY SWEET POTATO AND PORK FOIL PACKS
The natural flavor of sweet potatoes is enhanced with peaches and cinnamon. The smoked pork chops provide a nice contrast.
Provided by Betty Crocker Kitchens
Categories Entree
Time 32m
Yield 4
Number Of Ingredients 7
Steps:
- Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty aluminum foil. Spray with cooking spray. Place one-fourth of the sweet potato slices on one side of each foil piece. Sprinkle with salt. Cut butter into small pieces; sprinkle over sweet potato. Top with pork chops and peaches. Sprinkle with cinnamon.
- Fold foil over pork mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
- Cover and grill packets 4 to 5 inches from medium heat 20 to 22 minutes or until sweet potatoes and peaches are tender. Place packets on plates. Cut large X across top of each packet; fold back foil. Sprinkle with onions.
Nutrition Facts : Calories 245, Carbohydrate 17 g, Cholesterol 55 mg, Fiber 3 g, Protein 17 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1050 mg
DIJON AND HONEY PORK CHOPS IN FOIL PACKETS
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
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
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
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 CHOP PACKETS
A handful of ingredients are all you need for this no-fuss meal from Holly Becker of Egg Harbor, New Jersey. Not only does it give sauerkraut-lovers something to look forward to, but it makes cleanup a snap.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Sprinkle pork chops with lemon-pepper. Start the grill for indirect medium-hot heat. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chops, uncovered, over direct heat area for 2-3 minutes on each side or until chops are lightly browned., Place each chop on a double thickness of heavy-duty foil (about 12 in. square). Top with sauerkraut; sprinkle with caraway seeds and nutmeg. Fold foil around pork and seal tightly. Grill, covered, over indirect heat for 6-8 minutes or until a thermometer reads 145°. Open carefully to allow steam to escape. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 157 calories, Fat 6g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 638mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
PORK 'N' VEGGIE PACKETS
"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
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
HARVEST PORK CHOPS
Cooks agree the very best recipes are fast, flavorful and versatile! These tender pork chops are quickly browned, then popped into the oven. For a casual dinner, present each guest with an individual packet. Or unwrap the chops and present on a pretty platter.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Combine salt, pepper, paprika, sage and thyme; sprinkle both sides of pork chops. , In a skillet, brown chops in oil for 1-2 minutes on each side. Place each chop in the center of a large piece of heavy-duty aluminum foil (about 12 in. x 9 in.). Top with onion slices. Seal foil tightly; place pouches on a baking sheet. , Bake at 450° for 25 minutes or until meat is no longer pink. Open foil carefully to allow steam to escape.
Nutrition Facts :
GRILLED SOUTHWESTERN PORK FOIL PACKS
Keep kitchen mess to a minimum with an on-the-grill main dish inspired by the flavors of Mexico.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 2
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. Cut two 18x12-inch pieces of heavy-duty foil. Spray half of one side of each piece with cooking spray.
- In 1 1/2-quart saucepan, heat broth to boiling; remove from heat. Stir in rice and 2 teaspoons Mexican seasoning; let stand about 5 minutes or until broth is absorbed. Stir in corn, bell pepper and onions.
- Sprinkle each pork chop with 1/2 teaspoon Mexican seasoning; place on center of sprayed half of foil. Spoon rice mixture over pork. Fold foil over pork and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
- Cover and grill packets over medium heat 15 to 20 minutes or until pork is no longer pink in center and meat thermometer inserted in center reads 160°F. Place packets on plates. Cut large X across top of each packet; fold back foil. Serve with salsa.
Nutrition Facts : Calories 450, Carbohydrate 57 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 34 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 1 g, TransFat 0 g
PORK AND SWEET POTATOES PACKETS
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
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
PORK CHOP PACKS
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
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
FOIL-BAKED PORK CHOPS AND VEGGIES
I had some pork and random veggies and 2 very little picky eaters. What one eats for veggies the other will not, in wrapping the meals individually before cooking I was able to modify to their tastes.
Provided by Kinerson123
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lay out two 18-inch square pieces of aluminum foil on a work surface.
- Place potatoes, carrots, and zucchini on 1 piece of foil. Pour oil over the vegetables and sprinkle with seasoning; toss gently to combine. Place pork chops on top of vegetables. Cover with the second piece of foil and crimp the edges to seal the foil packet.
- Bake in the preheated oven for 1 hour. An instant-read thermometer inserted into the center of the chops should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 358.5 calories, Carbohydrate 36.4 g, Cholesterol 41.5 mg, Fat 15.4 g, Fiber 5.3 g, Protein 20.2 g, SaturatedFat 3.8 g, Sodium 198.4 mg, Sugar 5.2 g
PORK CHOPS WITH GREEN BEANS AND RICE
Make and share this Pork Chops With Green Beans and Rice recipe from Food.com.
Provided by Alia55
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat BBQ to medium high heat.
- Mix dressing and jam with wire whisk until well blended.
- Brush 2 tablespoons dressing mixture on chops. Let stand 10 minute.
- Place rice in centre sheet of heavy duty aluminum foil; top with beans.
- Bring up foil sides to form a bowl. Gradually pour chicken broth and remaining dressing mixture over beans.
- Double fold top ends to seal packet, leaving room for heat circulation inside.
- Place chops and foil packet on grate of bbq.
- Grill packet for 15 min or until most of the liquid has been absorbed.
- Let stand 5 minute.
- Grill chops 20 min or until cooked through.
Nutrition Facts : Calories 328.2, Fat 5.9, SaturatedFat 1.9, Cholesterol 61.7, Sodium 361.7, Carbohydrate 40, Fiber 2.6, Sugar 4.7, Protein 27.3
GRILLED PORK CHOPS PACKETS
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
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
PORK CHOPS & MUSHROOMS, BAKED IN FOIL
I think this is the perfect dinner party recipe! Easy enough for a beginner cook to handle and yet really impressive! I see no reason why you can't prepare this recipe in advance, up to the wrapping in foil stage, then refrigerate it until you're ready to cook it - perhaps adding 15 minutes to the cooking time. You could substitute a half and half mixture of ordinary sour cream and double cream for the creme fraiche, but the creme fraiche is best and won't separate. This dish is rich, so it only needs simple side dishes. I serve it with Potatoes Anna Recipe #103214 and a steamed green vegetable. It also reheated well in the microwave the next day. It's adapted from a Delia Smith recipe.
Provided by Kookaburra
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180C (350F).
- Line a large baking tin with alumnium foil leaving a very generous overlap over all sides (you'll probably need four sheets - two across and two lengthwise).
- In a large frying pan, melt the butter and fry the pork chops on both sides until golden brown.
- Transfer cooked chops to the foil lined baking tin.
- Sprinkle chops evenly with 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper and thyme.
- Add mushrooms to the frying pan, along with a little more butter if necessary, and cook, stirring, until the juices from the mushrooms begin to run.
- Add the lemon juice (it seems like a lot of juice, but it won't be too lemony, trust me) and allow it to boil for 1 minute.
- Now, sprinkle on the flour and stir with a wooden spoon to combine (it looks like a dog's breakfast now, but don't worry!).
- Spoon this mushroom mixture evenly over the pork chops.
- Sprinkle LIGHTLY with a little more salt and pepper.
- Spoon big dobs of creme fraiche evenly over the top of the mushroom mixture.
- Wrap the whole lot loosely in the foil, sealing securely, but making sure you leave some space between the top of the chops and the foil.
- Bake on the centre shelf of the preheated 180c (350F) oven for 1 hour.
- Remove from oven, unwrap and serve, spooning any extra juices over the chops - you'll find you have more of a 'topping' than a 'sauce'.
- Serve with simple side dishes as this is a rich meal.
Nutrition Facts : Calories 293, Fat 29.2, SaturatedFat 18.2, Cholesterol 96.6, Sodium 385.1, Carbohydrate 6.9, Fiber 0.9, Sugar 1.4, Protein 3.4
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