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Southwest Pork Chop Foil Packs

Prep 15 min
Total 40 min
Ingredients 9
Servings 4

These flavorful pork chops are paired with a seasoned black bean, corn, salsa verde mixture and topped with spicy pepper Jack cheese. Bundled in a foil pack and baked or grilled, these make dinnertime and cleanup a breeze. MORE+ LESS-

Ingredients

1: can (15 oz) Progresso™ black beans, drained, rinsed

1 1/2: cups Cascadian Farm™ organic frozen sweet corn, thawed

1/2: cup salsa verde

2: teaspoons chili powder

1: teaspoon ground cumin

4: boneless pork chops (5 to 7 oz each), 3/4 to 1 inch thick

1/4: teaspoon salt

1: cup shredded pepper Jack cheese

: Lime wedges, if desired

Steps

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1

Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
2

In small bowl, mix black beans, frozen corn, salsa verde, chili powder and cumin. Sprinkle pork chops with salt; place 1 on center of each sheet of foil. Dividing evenly, spoon about 3/4 cup bean mixture around and on top of each pork chop. Top each pork chop with 1/4 cup shredded cheese.
3

Bring up 2 sides foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
4

Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 5 to 8 minutes longer or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F. Remove packs from grill. Carefully fold back foil. Garnish with lime slices.
5

To make in oven, place packs on cookie sheet. Bake at 375°F 30 to 35 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F.

Expert Tips

These are great to serve with cooked white or brown rice.
Monterey Jack cheese may be substituted for the pepper Jack if you want to make these more kid-friendly.