Grilled Pork Chops Packets Food

BEST GRILLED PORK CHOPS

Steps:

• Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator at least 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
• Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

BBQ PORK CHOP FOIL PACKS

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.

GRILLED HONEY-BARBECUE PORK FOIL PACKS

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.

GRILLED PORK CHOPS PACKETS

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.

GRILLED SOUTHWESTERN PORK FOIL PACKS

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.

DIJON AND HONEY PORK CHOPS IN FOIL PACKETS

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.

PORK 'N' VEGGIE PACKETS

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.