Recipe
Side Dish
Barbecue Pork Chops and Vegetables
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Preheat grill to medium-high or oven to 450 degrees.
- 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.
- Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make 4 packets.
- 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.
- Serve with rice, if desired.
- 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.