Grilled Pork Chops Packets Recipes

GRILLED HONEY-BARBECUE PORK FOIL PACKS

Steps:

• Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
• Mix barbecue sauce, honey and cumin in small bowl. Place 1 pork chop, 3 pieces corn, 1/4 cup carrots and 1/2 cup potato wedges on center of each sprayed foil sheet; sprinkle with 1/4 teaspoon salt. Spoon 3 tablespoons sauce mixture over pork and vegetables on each sheet.
• Fold foil over pork and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Grill packets 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until pork is slightly pink in center. Place packets on plates. Cut large X across top of each packet; fold back foil.

BEST GRILLED PORK CHOPS

Steps:

• Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator at least 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
• Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

FOIL-BAKED PORK CHOPS AND VEGGIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lay out two 18-inch square pieces of aluminum foil on a work surface.
• Place potatoes, carrots, and zucchini on 1 piece of foil. Pour oil over the vegetables and sprinkle with seasoning; toss gently to combine. Place pork chops on top of vegetables. Cover with the second piece of foil and crimp the edges to seal the foil packet.
• Bake in the preheated oven for 1 hour. An instant-read thermometer inserted into the center of the chops should read 145 degrees F (63 degrees C).

GRILLED PORK CHOPS AND SWEET POTATO FOIL PACKETS

Steps:

• Preheat gas grill for medium-high heat. Combine Sloppy Joe sauce and mustard in small bowl; set aside.
• Place four 18x12-inch pieces of heavy aluminum foil on counter. Spray each with cooking spray. Evenly place sweet potatoes and corn on each piece of foil. Top sweet potatoes with pork; sprinkle pork with salt and pepper. Spoon sauce over pork. Double fold top and ends of each piece of foil, leaving space for steam to gather.
• Place packets on grate; cover grill. Grill 15 minutes or until pork is cooked through (145°F) and corn is tender. Carefully open packets; sprinkle with green onions before serving.

GRILLED SOUTHWESTERN PORK FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut two 18x12-inch pieces of heavy-duty foil. Spray half of one side of each piece with cooking spray.
• In 1 1/2-quart saucepan, heat broth to boiling; remove from heat. Stir in rice and 2 teaspoons Mexican seasoning; let stand about 5 minutes or until broth is absorbed. Stir in corn, bell pepper and onions.
• Sprinkle each pork chop with 1/2 teaspoon Mexican seasoning; place on center of sprayed half of foil. Spoon rice mixture over pork. Fold foil over pork and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets over medium heat 15 to 20 minutes or until pork is no longer pink in center and meat thermometer inserted in center reads 160°F. Place packets on plates. Cut large X across top of each packet; fold back foil. Serve with salsa.

GRILLED PORK CHOPS PACKETS

Steps:

• Preheat grill to medium high heat.
• Slice onion and pepper cross-wise (to make circles). In small bowl, combine soy sauce and soup.
• For each chop, tear off a large square of aluminum foil. Layer onion slice on bottom, then pork chop. Sprinkle with salt and pepper, then spoon soup sauce over chop. Top with a green pepper slice.
• Bring up foil sides. Double fold top and ends to seal, leaving some extra room at top for air circulation.
• Grill 10 to 12 minutes.
• Be careful of steam when opening packets to eat.

PORK 'N' VEGGIE PACKETS

Steps:

• Divide the pork, broccoli, carrots, water chestnuts, green pepper and onions evenly among four pieces of double-layered heavy-duty foil (about 18 in. x 12 in.). Combine the soy sauce, sesame oil and ginger; drizzle over pork and vegetables. Fold foil around filling and seal tightly., Grill, covered, over medium heat for 10-12 minutes or until vegetables are tender and pork is no longer pink. Serve with rice if desired.

PORK CHOP PACKETS

Steps:

• Sprinkle pork chops with lemon-pepper. Start the grill for indirect medium-hot heat. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chops, uncovered, over direct heat area for 2-3 minutes on each side or until chops are lightly browned., Place each chop on a double thickness of heavy-duty foil (about 12 in. square). Top with sauerkraut; sprinkle with caraway seeds and nutmeg. Fold foil around pork and seal tightly. Grill, covered, over indirect heat for 6-8 minutes or until a thermometer reads 145°. Open carefully to allow steam to escape. Let stand for 5 minutes before serving.