Ingredients
4
4 servings
- •4 sheets (12x18-inches each) Reynolds Wrap® Aluminum Foil
- •4 bone-in pork chops, 1/2 inch thick
- •2 cups frozen baby corn and bean blend*
- •1 pinch Garlic salt
- •1 (18 ounce) bottle barbecue sauce
- •2 stalks celery, sliced
- •2 green onions, sliced
- •0.25 cup Hot cooked rice
Instructions
- Preheat oven to 450 degrees F or grill to medium-high.
- Center one pork chop on each sheet of Reynolds Wrap® Aluminum Foil. Arrange vegetables beside each pork chop. Sprinkle pork chops and vegetables with garlic salt. Combine barbecue sauce, celery and onions; spoon over pork chops.
- Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- Bake 18 to 22 minutes on a cookie sheet in oven.
- OR grill 14 to 16 minutes in covered grill.
- Serve with rice, if desired.
Nutritional Facts
Per 4 servings
- Calories: 470
- Carbohydrate: 61g
- Fat: 11g
- Fiber: 5g
- Protein: 31g
- Sugar: 33g
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