I found this recipe over on Pillsbury's website. My family LOVES it!! Even my youngest, pickiest eater eats it all gone! It is a perfect summer recipe that you can cook on the grill, so that you don't heat up your house.
I know my pictures are terrible, so if you want to see good pictures...go to Pillsbury's website. They even have step-by-step pictures :)
Southwest Pork Chop Foil Packs
Ingredients:
1 can(15 oz) black beans, drained, rinsed
1 1/2 cups 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/ to 1 inch thick
1/4 teaspoon salt
1 cup shredded pepper jack cheese
lime wedges, if desired
avocado, if desired
avocado, if desired
Directions: Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
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.
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.
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. And...we like to add avocado...mmmm!!
**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.
I hope you enjoy these as much as my family does :)
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