Barbecue Pork Chops Medley

  • Cook Time: 14 - 22 minutes
  • Servings: 4
  • Course: Main Dish

Reynolds Kitchen Tips

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Ingredients

  • 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*
  • Garlic salt
  • 1 bottle (18 oz.) barbecue sauce
  • 2 stalks celery, sliced
  • 2 green onions, sliced
  • Hot cooked rice (optional)

Directions

Step 1

PREHEAT oven to 450°F or grill to medium-high.

Step 2

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.

Step 3

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Step 4

*THE REYNOLDS KITCHENS TIP: Substitute any combination of the following vegetables to equal 2 cups: frozen whole kernel corn, whole green beans and baby peas.

Step 5

BAKE 18 to 22 minutes on a cookie sheet in oven OR

Step 6

GRILL 14 to 16 minutes in covered grill. Serve with rice, if desired.

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