Pocket Pork Chops Food

POCKET PORK CHOPS

Steps:

• Cut a 4 to 5 inch long slit to make a pocket in each chop.
• In pan over medium heat, combine pineapple, water, celery, onion, butter brown sugar soy sauce vinegar and onion powder.
• Heat to boing, stirring occasionally.
• Add stuffing mix toss lightly to coat.
• Spoon mixture into pork chop pockets.
• Arrange chops, stuffing side up in an oblong baking dish.
• Cover with foil bake at 350 degrees for 20 minutes.
• Uncover and bake an additional 25 minutes or until stuffing is golden brown and chops are no longer pink.

FOIL-PACKET BARBECUE PORK CHOPS WITH SUCCOTASH

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.

POCKET PORK CHOPS

Steps:

• 1. pre-heat oven to 350 degrees
• 2. spray aluminum foil sheets lightly with vegetable spray
• 3. place (1) pork chop on each aluminum foil sheet
• 4. evenly divide and layer vegetables on top of each pork chop; first onions, then potatoes, then carrots
• 5. evenly divide and dollop, by the tablespoon, cream of mushroom soup on top of carrots
• 6. pull top and bottom of foil sheet to top and tightly fold down; tightly roll each end inward (this forms a pocket)
• 7. place pockets on oven rack placed in middle of oven; bake for 40 minutes; serve

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.

STUFFED PORK CHOPS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In bowl, combine bread crumbs, butter, egg, and corn. Mix until it is a stiff stuffing. Cut parallel into each chop to create a pocket. Stuff each pork chop with stuffing mix. Place chops in a cooking dish and then pour mushroom soup over top. Bake for about 45 minutes or until chops are cooked all the way through.

PORK CHOP PACKETS

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.