Pork Chop Packets Food

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.

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.

PORK CHOP PACKS

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.)

GRILLED PORK CHOPS AND SWEET POTATO FOIL PACKETS

Steps:

• Preheat gas grill for medium-high heat. Combine Sloppy Joe sauce and mustard in small bowl; set aside.
• Place four 18x12-inch pieces of heavy aluminum foil on counter. Spray each with cooking spray. Evenly place sweet potatoes and corn on each piece of foil. Top sweet potatoes with pork; sprinkle pork with salt and pepper. Spoon sauce over pork. Double fold top and ends of each piece of foil, leaving space for steam to gather.
• Place packets on grate; cover grill. Grill 15 minutes or until pork is cooked through (145°F) and corn is tender. Carefully open packets; sprinkle with green onions before serving.

FOIL PACKET PORK CHOPS

Steps:

• Tear off four sheets of aluminum foil large enough to accommodate the pork chops and vegetables.
• Spray each sheet with PAM.
• Divide the pork chops and vegetables evenly among the four pieces of aluminum foil.
• Drizzle the meat and veggies with oil, and season with salt and pepper.
• Seal the edges of the aluminum foil on all sides, leaving a little room at the top.
• Store in a cooler until ready to cook. When you're ready to cook them...
• Place the packets on hot coals from the fire (not in the middle of a fire).
• Let cook for 40 minutes or until meat is cooked through.
• Open carefully at the top and allow the steam to escape. Let sit for a few minutes.
• Serve and enjoy!

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.

SLOW COOKER CREAMY RANCH PORK CHOPS

Steps:

• Spray your slow cooker with non-stick cooking spray and place pork chops on the bottom.
• Mix together the remaining ingredients and pour over the pork chops. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
• Serve over mashed potatoes or rice with a side of cooked or Roasted Vegetables.

PORK CHOP FOIL PACKETS

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.

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.

MISSISSIPPI PORK CHOPS

Steps:

• Place your pork chops in the bottom of your crock pot.
• Sprinkle the seasoning packets over the pork chops.
• Add the pepperoncinis around the pork chops.
• Place the stick of butter on top of everything.
• Pour in the pepperoncini juice.
• Cook on HIGH for 4 hours or LOW for 6 hours.
• Allow to cool.
• Enjoy!

PORK CHOP-PINEAPPLE PACKET

Steps:

• Heat oven to 375ºF.
• Prepare stuffing as directed on package. Place 1 chop on center of each of 6 large sheets heavy-duty foil; top with stuffing and remaining ingredients.
• Fold foil to make 6 packets; place on baking sheet.
• Bake 25 min. or until chops are done (145º F). Remove from oven. Let stand 3 min. Cut slits in foil to release steam before opening packets.

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.