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Barbecue Pork Chop with Succotash Foil Packets

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Servings: 4
  • Course: Main Dish

Celebrate the season with tasty barbecue pork chops and succotash. As seen in Food Network Magazine.

Reynolds Kitchens® Tips

REYNOLDS WRAP® TIP

Using Reynolds Wrap® Heavy Duty Foil on the grill makes cooking, cleaning up and wrapping leftovers a breeze.

Ingredients

  • 4 boneless pork chops (1 inch thick, about 6 ounces each)
  • Kosher salt and freshly ground pepper
  • ½ cup barbecue sauce
  • ½ cup hot pepper jelly
  • 2 cups frozen lima beans, thawed
  • 2 cups frozen corn kernels, thawed
  • 1 15.5-ounce can hominy, drained and rinsed
  • 2 scallions, sliced (white and green parts separated)
  • 1 teaspoon chopped fresh thyme
  • 4 tablespoons unsalted butter, melted
  • reynolds wrap® heavy duty foil

Directions

Step 1

Preheat a grill to medium high. Lay out four 12-by-18-inch sheets of Reynolds Wrap® Heavy Duty Foil. Season the pork chops on both sides with salt and pepper. Whisk the barbecue sauce and hot pepper jelly in a small bowl. Remove ⅓ cup of the sauce to a separate bowl and brush all over the pork chops; reserve the remaining sauce.

Step 2

Mix the lima beans, corn, hominy, scallion whites, thyme and melted butter in a large bowl. Season with salt and pepper.

Step 3

Divide the vegetable mixture among the foil sheets, mounding it slightly. Top each mound with a pork chop. Bring the 2 short ends of the foil together and fold twice to seal; fold in the sides to form a packet.

Step 4

Grill the packets pork-side down, 6 minutes. Flip and cook 2 more minutes. Meanwhile, heat the reserved sauce in a small saucepan or in the microwave.

Step 5

Carefully open the packets and spoon some of the sauce on the pork chops; sprinkle with the scallion greens. Serve with the remaining sauce.

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