Mexicali Pork Chops
- Cook Time: 9 - 18 minutes
- Servings: 2
- Course: Main Dish
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Ingredients
- 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
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; 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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