4 boneless pork chops (5 to 7 oz each), 3/4 to 1 inch thick
1/4 teaspoon salt
1 cup shredded pepper Jack cheese
Lime wedges, if desired
YIELD 4 servings
Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
In small bowl, mix black beans, frozen corn, salsa verde, chili powder and cumin. Sprinkle pork chops with salt; place 1 on center of each sheet of foil.
Dividing evenly, spoon about 3/4 cup bean mixture around and on top of each pork chop. Top each pork chop with 1/4 cup shredded cheese.
Bring up 2 sides 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 packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 5 to 8 minutes longer or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F. Remove packs from grill. Carefully fold back foil. Garnish with lime slices.
To make in oven, place packs on cookie sheet. Bake at 375°F 30 to 35 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F.