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Mexicali Pork Chops

  • Cook Time: 9 - 18 minutes
  • Servings: 2
  • Course: Main Dish

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  • 2 boneless pork chops, 1/2–inch thick
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic salt
  • 1 can (16 oz.) pinto beans, rinsed and drained
  • 1 can (11 oz.) corn, red and green bell peppers, drained
  • 1 can (10 oz.) tomatoes with lime juice and cilantro


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; sprinkle with chili powder and garlic salt. Top with pinto beans, corn and tomatoes.

Step 3

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

Step 4

BAKE 16 to 18 minutes on a cookie sheet in oven OR

Step 5

GRILL 9 to 11 minutes in covered grill.

Step 6

SERVING SUGGESTION: Serve with tortilla chips, if desired.

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