Grilled Southwest Pork Packs

Keep kitchen mess to a minimum with an on-the-grill main dish inspired by the flavors of Mexico.

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  • prep time 15 min
  • total time 45 min
  • ingredients 9
  • servings 2
 

Ingredients

1
cup Progresso™ chicken broth (from 32-oz carton)
1
cup uncooked instant rice
2
teaspoons Mexican seasoning
1/2
cup Green Giant™ Niblets® frozen whole kernel corn (from 1-lb bag)
1/4
cup chopped bell pepper
2
medium green onions, sliced (2 tablespoons)
2
pork boneless rib or loin chops, 3/4 to 1 inch thick (4 oz each)
1
teaspoon Mexican seasoning
Old El Paso™ Thick 'n Chunky salsa, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.

EXPERT TIPS

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Expert Tips

If you can’t find Mexican seasoning, use Cajun seasoning. You will create a spicier, yet very flavorful, main dish.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
860mg
860%;
Total Carbohydrate
57g
57%
(Dietary Fiber
2g
2%
  Sugars
1g
1%
),
Protein
34g
34%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
15%;
Calcium
4%;
Iron
20%;
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.