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
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
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
HONEY-GRILLED PORK CHOPS
This honey-based marinade is an excellent way to add flavor to grilled pork chops. This is also an excellent recipe for grilled pork tenderloin.
Provided by Terry
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 5h35m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk honey, soy sauce, lemon juice, and garlic together in a bowl until marinade is smooth. Pour marinade into a resealable plastic bag, reserving about 1/4 of the marinade in a bowl for basting. Add the pork chops to the bag, coat with the marinade, squeeze bag to remove excess air, and seal the bag; marinate in the refrigerator at least 5 hours.
- Preheat grill for medium heat and lightly oil the grate. Remove pork chops from the marinade, and shake off excess. Discard remaining marinade.
- Grill pork chops on the preheated grill, basting with the reserved marinade during the last few minutes, until pork chops are cooked through, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let pork chops rest for 3 minutes before serving.
Nutrition Facts : Calories 353.7 calories, Carbohydrate 25.5 g, Cholesterol 106.6 mg, Fat 9 g, Fiber 0.2 g, Protein 42 g, SaturatedFat 3.1 g, Sodium 969.9 mg, Sugar 23.7 g
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
GRILLED HONEY-BARBECUE MEATBALL FOIL PACKS
Make simple foil pouches then pop in frozen meatballs, fresh corn and other veggies, and quick sauce to cook together on the grill.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat grill. Cut four 18x12-inch sheets of heavy-duty foil; spray half of one side of each foil sheet with nonstick cooking spray. In small bowl, combine barbecue sauce and honey; blend well.
- Place 4 meatballs, 2 onion slices, 2 cobs of corn and 1/2 cup sliced potatoes on center of sprayed side of each sheet of foil. Sprinkle with salt and pepper. Spoon 2 1/2 tablespoons sauce mixture onto meatballs and vegetables on each foil sheet.
- Fold foil over meatballs and vegetables so edges meet. Wrap packets securely using double-fold seals, allowing room for heat expansion, then fold again.
- When ready to grill, place packets on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20 to 25 minutes or until meatballs are thoroughly heated and potatoes are tender, turning several times.
- Cut large X in center of each foil packet; open packets carefully to allow steam to escape.
Nutrition Facts : Calories 660, Carbohydrate 93 g, Cholesterol 125 mg, Fat 2, Fiber 6 g, Protein 29 g, SaturatedFat 8 g, ServingSize 1/4 of Recipe, Sodium 1480 mg, Sugar 29 g
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
HONEY-GRILLED PORK LOIN
I wanted something different for a cookout. This is so good, if you're having company, you'd better fix two. It's butterflied, so it increases marinated flavor and shortens grilling time. Everyone I fixed this for has asked for the recipe. I marinate in the morning to have ready for dinner.
Provided by Melaine
Categories Pork
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Trim fat, butterfly roast by cutting lengthwise to 1/2 inch of other side.
- Place in dish or large zip-loc.
- Combine soy sauce, ginger, and garlic, pour over roast.
- Refrigerate 3 hours or more.
- turning occasionally.
- Remove roast, discard marinade.
- Combine brown sugar, honey and sesame oil in a saucepan.
- Cook over low heat until sugar dissolves.
- Coat grill rack with cooking spray.
- Place roast over medium hot coals (350-400°F).
- Brush with mixture.
- Cook 20-25 minutes or until meat thermometer reaches 160°F.
- Baste frequently.
Nutrition Facts : Calories 260.5, Fat 11.2, SaturatedFat 2.1, Cholesterol 72.6, Sodium 949.3, Carbohydrate 13.5, Fiber 0.2, Sugar 12.5, Protein 26
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- Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray. In small bowl, mix barbecue sauce, honey and cumin. Place 1 pork chop, 3 pieces corn, 1/4 cup carrots and 1/2 cup potato wedges on center of each foil sheet. Spoon 3 tablespoons sauce mixture over pork and vegetables on each sheet.
- Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place packets on grill. Cover grill; cook over medium-low heat 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, until pork is no longer pink and meat thermometer inserted in center reads 160°F. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.
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