Pork Chop Pockets Food

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.

MOO SHU PORK POCKETS

Steps:

• Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl. Form mixture into patties. Heat a large, nonstick skillet over medium high heat. Add wok or vegetable oil to the pan. Cook patties 7 minutes on each side.
• Heat tortillas on a nonstick surface over high heat for 30 seconds on each side. Paint the tortillas with hoisin sauce, leaving a 1-inch rim from edge. Pile shredded mixed veggies in center of tortilla and top with cooked pork patty. Fold the tortilla up on all four sides and wrap burger in a square package. Invert pork pocket and cut on diagonal. Serve pockets with jasmine rice sundaes and cucumber salad.
• Scoop prepared jasmine rice onto dinner plates using an ice cream scoop. Top with duck sauce and toasted sesame seed "sprinkles". This is a great use for those packets of leftover duck sauce that clutter up your junk drawers in the kitchen and kids love the look of the technique.
• Spread cucumber slices in a thin layer on double-ply paper towels. Roll paper towels up to squeeze water from sliced cucumbers. Transfer sliced cucumbers to a bowl and toss with sliced peppers.
• Combine remaining ingredients in a small plastic container and shake until sugar dissolves, about 1 minute. Pour the dressing over the cucumbers, toss, and serve.

PORK CHOP POCKETS

Steps:

• Preheat oven or grill to 350F, cut 4 1 1/2 feet long pieces of foil and place a pork chop in the center of two.
• Top evenly with the onions, peppers, mushrooms, and garlic.
• Sprinkle with the seasoning salt (1 teaspoon per pocket).
• Lay the other two pieces of foil on top with the first two and tightly roll the edges in.
• Poke 2 holes in the tops of each bag and bake or grill for 30 minutes.

PORK CHOPS POCKETS

Steps:

• Tear off 4 pieces of heavy duty aluminum foil abut 24 inches long.
• Fold in half, shiny sides inches.
• Lightly butter center of foil.
• Place some of the potato slices and carrots on each piece; top with chops.
• Wrap loosely around meat and vegetbles, using tight double or triple folds.
• Seal one end, again using tight folds.
• Leave other end open.
• Combine water, milk and seasoning mix; pour into open end of pockets and seal with tight double folds.
• Place on grill over hot coals; grill 40 to 50 minutes, turning frequently until chops are cooked and potatoes are tender.

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.

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.

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.