Barbecue Pork Chops and Vegetables

Recipe

Side Dish
Barbecue Pork Chops and Vegetables

Primary Media

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data

4
Servings

Recipe Wellness Badges

Author

Save Options

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
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

Directions

  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.

Recipe Source:

Reynolds.