We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Grilled Southwest Pork Packs

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

(0)
(0)
Save and Share
  • 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

toggle

Expert Tips

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

Nutritional information

toggle

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.