Barbecue Pork Chops and Vegetables


Side Dish
Barbecue Pork Chops and Vegetables

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    Servings and Ingredients

    Serves 4
    4 (12-by-18-inches each) sheets Reynolds Wrap Everyday Heavy Duty aluminum foil
    4 (1/2-inch thick) bone-in pork chops
    2 c. frozen baby corn and bean blend
    garlic salt, to taste
    1 (18 oz) bottle barbecue sauce
    hot cooked rice, optional


    1. Preheat grill to medium-high or oven to 450 degrees.
    2. Center one pork chop on each sheet of Reynolds foil. Arrange vegetables beside each pork chop. Sprinkle pork chops and vegetables with garlic salt. Spoon barbecue sauce over pork chops.
    3. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make 4 packets.
    4. Grill 14 to 16 minutes in covered grill OR bake 18 to 22 minutes on a cookie sheet in oven, until internal temperature reaches 145 degrees.
    5. Serve with rice, if desired.
    6. TIP: Substitute any combination of the following vegetables to equal 2 cups: frozen whole kernel corn, whole green beans and baby peas.

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