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Southwest Pork Chop Foil Packs Recipe

Southwest Pork Chop Foil Packs
Source: Pillsbury

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Ingredients

  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 1/2 cups Cascadian Farm™ organic frozen sweet corn, thawed
  • 1/2 cup salsa verde
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 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
PREP TIME
15m
COOK TIME
25m
TOTAL TIME
40m
YIELD
4 servings

Instructions

  • 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.

Dinner

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A recipe from Pillsbury

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