Grilled Honey Bbq Pork Foil Packs Recipes

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FOIL-PACKET BARBECUE PORK CHOPS WITH SUCCOTASH



Foil-Packet Barbecue Pork Chops with Succotash image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 boneless pork chops (1 inch thick, about 6 ounces each)
Kosher salt and freshly ground pepper
1/2 cup barbecue sauce
1/2 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

Steps:

  • Preheat a grill to medium high. Lay out four 12-by-18-inch sheets of 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 1/3 cup of the sauce to a separate bowl and brush all over the pork chops; reserve the remaining sauce.
  • Mix the lima beans, corn, hominy, scallion whites, thyme and melted butter in a large bowl. Season with salt and pepper.
  • 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.
  • 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.
  • Carefully open the packets and spoon some of the sauce on the pork chops; sprinkle with the scallion greens. Serve with the remaining sauce.

DIJON AND HONEY PORK CHOPS IN FOIL PACKETS



Dijon and Honey Pork Chops in Foil Packets image

A simple meal to prepare and clean up. Made in a foil packet. Just increase recipe for how many meals you want to prepare. This is a great recipe for those who only need to prepare a meal for themselves.

Provided by Audrey M

Categories     Pork

Time 1h5m

Yield 1 serving(s)

Number Of Ingredients 8

1/2 teaspoon seasoning salt
1 pork chop, 1/2 inch thick
1/2 cup sliced carrot
1/2 cup sliced celery
1/4 cup sliced mushrooms (optional)
1 1/2 tablespoons Dijon mustard
1 1/4 tablespoons honey
1/2 tablespoon lemon juice

Steps:

  • Sprinkle seasone salt on both sides of pork chop.
  • In a small bowl, combine remaining ingredients; mix well.
  • Place chop in middle of foil packet.
  • Top chop with vegetable mixture and sauce.
  • Double fold end of foil packet but leave enough room for heat to circulate.
  • Bake at 425 degrees for 1 hour or until the center of the pork chop is no longer pink.
  • Open foil packet last 5 minutes of cooking to brown pork chop.
  • This can be prepared ahead of time and frozen until you need it.
  • After you place everything in the foil packet and seal the end just place packet into freezer until you are ready to use it.
  • You also can prepare it the night before so that the flavors marinate together.
  • Place foil packet in refrigerator until time to cook.
  • Serve with a bake potato.
  • Just place potato in oven at the same time.
  • For a flavorable potato, wash skin, poke holes in it with a fork and rub with butter.
  • Cover in aluminum foil and bake.

Nutrition Facts : Calories 350.2, Fat 15.1, SaturatedFat 5, Cholesterol 75, Sodium 398.7, Carbohydrate 30.8, Fiber 3.1, Sugar 25.8, Protein 24.4

BBQ PORK CHOP FOIL PACKS



BBQ Pork Chop Foil Packs image

Great quick and easy recipe for a different spin on pork chops in foil. A great camping recipe or just at home in the oven.

Provided by Mrswoolyd

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 50m

Yield 3

Number Of Ingredients 13

heavy-duty aluminum foil
¾ cup barbecue sauce (such as Sweet Baby Ray's®)
¼ cup ketchup (such as Heinz®)
2 tablespoons brown sugar
1 tablespoon soy sauce
2 teaspoons canola oil
1 teaspoon chili powder
¼ teaspoon ground black pepper
1 pinch Cajun seasoning
1 pinch Italian seasoning
3 (6 ounce) boneless pork chops
8 small red potatoes, quartered
1 head broccoli, cut into bite-sized pieces

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Tear 3 large sheets of aluminum foil.
  • Whisk barbecue sauce, ketchup, brown sugar, soy sauce, canola oil, chili powder, black pepper, Cajun seasoning, and Italian seasoning together in a large bowl. Dip a pork chop into the sauce until both sides are coated, then place on the center of a piece of foil. Repeat with remaining pork chops.
  • Add potatoes and broccoli to the remaining sauce and toss until coated. Scoop equal amounts of the veggie mixture onto each pork chop. Fold the foil into packets and place on a large baking sheet.
  • Bake in the preheated oven until chops are no longer pink in the center and veggies are tender, 30 to 35 minutes.

Nutrition Facts : Calories 684.3 calories, Carbohydrate 116.6 g, Cholesterol 54.3 mg, Fat 10.9 g, Fiber 11.3 g, Protein 33.9 g, SaturatedFat 2.8 g, Sodium 1378.5 mg, Sugar 36 g

GRILLED SOUTHWESTERN PORK FOIL PACKS



Grilled Southwestern Pork Foil Packs image

Keep kitchen mess to a minimum with an on-the-grill main dish inspired by the flavors of Mexico.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 2

Number Of Ingredients 9

1 cup Progresso™ chicken broth (from 32-oz carton)
1 cup uncooked instant rice
2 teaspoons Mexican seasoning
1/2 cup frozen whole kernel corn (from 1-lb bag)
1/4 cup chopped bell pepper
2 medium green onions, sliced (2 tablespoons)
2 pork boneless rib or loin chops, 3/4 to 1 inch thick (4 oz each)
1 teaspoon Mexican seasoning
Old El Paso™ Thick 'n Chunky salsa, if desired

Steps:

  • Heat gas or charcoal grill. Cut two 18x12-inch pieces of heavy-duty foil. Spray half of one side of each piece with cooking spray.
  • In 1 1/2-quart saucepan, heat broth to boiling; remove from heat. Stir in rice and 2 teaspoons Mexican seasoning; let stand about 5 minutes or until broth is absorbed. Stir in corn, bell pepper and onions.
  • Sprinkle each pork chop with 1/2 teaspoon Mexican seasoning; place on center of sprayed half of foil. Spoon rice mixture over pork. Fold foil over pork and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
  • Cover and grill packets over medium heat 15 to 20 minutes or until pork is no longer pink in center and meat thermometer inserted in center reads 160°F. Place packets on plates. Cut large X across top of each packet; fold back foil. Serve with salsa.

Nutrition Facts : Calories 450, Carbohydrate 57 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 34 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 1 g, TransFat 0 g

PORK CHOP FOIL PACKETS



Pork Chop Foil Packets image

A delicious blend of pork and vegetables topped with a creamy mushroom and onion sauce and baked in foil.

Provided by DHANO923

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h

Yield 4

Number Of Ingredients 10

aluminum foil
1 serving cooking spray
1 (10.5 ounce) can condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
¼ teaspoon ground black pepper
4 medium russet potatoes, peeled and cut into 1/4-inch slices
4 (4 ounce) boneless pork chops
2 carrots, peeled and cut into 1/2-inch slices
1 cup mushrooms, sliced
2 cups fresh green beans, trimmed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Tear 4 large pieces of aluminum foil, each about 14 inches long. Spray each lightly with cooking spray.
  • Mix condensed soup, onion soup mix, and pepper together in a small bowl until well blended.
  • Dividing ingredients evenly, place some sliced potatoes on the center of each piece of foil, followed by a pork chop, carrots, mushrooms, green beans, and the condensed soup mixture. Fold the packets by bringing the 2 long ends of foil together and folding over twice to make a seal. Seal the short ends by folding each end over 2 to 3 times; this allows the meat and vegetables to steam. Place the packets on a large cookie sheet.
  • Bake in the preheated oven until chops are no longer pink in the center and potatoes are tender, about 30 minutes. Allow packets to sit for 5 minutes before opening.

Nutrition Facts : Calories 444.5 calories, Carbohydrate 56.1 g, Cholesterol 65 mg, Fat 10.5 g, Fiber 6.3 g, Protein 33.2 g, SaturatedFat 3 g, Sodium 1180 mg, Sugar 5.6 g

WHISKEY-DIJON BARBECUED PORK CHOPS WITH GRILLED VEGGIES



Whiskey-Dijon Barbecued Pork Chops with Grilled Veggies image

At under 300 calories per serving, this pork chop slathered in whiskey-dijon barbecue sauce and served with a side of veggies is the perfect weeknight meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 10

1/3 cup Dijon mustard
1/4 cup packed brown sugar
1/4 cup whiskey
2 tablespoons molasses
2 tablespoons cider vinegar
1 teaspoon red pepper sauce
1 large sweet onion, cut into 1/4-inch-thick slices
2 medium tomatoes, cut in half
4 bone-in pork loin or rib chops, 1/2 inch thick (1 lb), trimmed of fat
Chopped fresh Italian (flat-leaf) parsley if desired

Steps:

  • Spray grill rack with cooking spray. Heat gas or charcoal grill. In 1-quart saucepan, stir mustard, brown sugar, whiskey, molasses, vinegar and pepper sauce with whisk. Cook over medium-low heat 10 minutes, stirring occasionally, until slightly thickened. Remove from heat. Pour 1/4 cup of the sauce into small bowl.
  • Generously brush cut sides of onion slices and tomato halves with 2 tablespoons of the sauce in bowl. Generously brush pork chops with half of the remaining sauce in pan. Place pork, onions and tomatoes, cut sides down, on grill over medium heat. Brush tops of onions and tomatoes with remaining 2 tablespoons sauce in bowl. Brush tops of pork chops with remaining sauce in pan.
  • Cover grill; cook 5 to 7 minutes, turning pork and onions once (do not turn tomatoes), until pork is no longer pink in center, onions are crisp-tender and tomatoes are tender. Discard any remaining sauce. Sprinkle with chopped fresh parsley if desired.

Nutrition Facts : Calories 270, Carbohydrate 29 g, Cholesterol 50 mg, Fat 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 23 g, TransFat 0 g

GRILLED HONEY-BARBECUE MEATBALL FOIL PACKS



Grilled Honey-Barbecue Meatball Foil Packs image

Make simple foil pouches then pop in frozen meatballs, fresh corn and other veggies, and quick sauce to cook together on the grill.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 8

1/2 cup barbecue sauce
1/4 cup honey
16 frozen cooked meatballs
8 (1/4-inch-thick) slices sweet onion (such as Walla Walla)
8 Frozen Corn-on-the-Cob
2 cups refrigerated sliced cooked potatoes (from 1 lb. 4-oz. pkg.)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat grill. Cut four 18x12-inch sheets of heavy-duty foil; spray half of one side of each foil sheet with nonstick cooking spray. In small bowl, combine barbecue sauce and honey; blend well.
  • Place 4 meatballs, 2 onion slices, 2 cobs of corn and 1/2 cup sliced potatoes on center of sprayed side of each sheet of foil. Sprinkle with salt and pepper. Spoon 2 1/2 tablespoons sauce mixture onto meatballs and vegetables on each foil sheet.
  • Fold foil over meatballs and vegetables so edges meet. Wrap packets securely using double-fold seals, allowing room for heat expansion, then fold again.
  • When ready to grill, place packets on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20 to 25 minutes or until meatballs are thoroughly heated and potatoes are tender, turning several times.
  • Cut large X in center of each foil packet; open packets carefully to allow steam to escape.

Nutrition Facts : Calories 660, Carbohydrate 93 g, Cholesterol 125 mg, Fat 2, Fiber 6 g, Protein 29 g, SaturatedFat 8 g, ServingSize 1/4 of Recipe, Sodium 1480 mg, Sugar 29 g

GRILLED HONEY-BARBECUE PORK FOIL PACKS



Grilled Honey-Barbecue Pork Foil Packs image

Peek into a packet of power-packed pork! You'll find a whole meal with saucy veggies!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 8

1/2 cup barbecue sauce
1/4 cup honey
2 teaspoons ground cumin
4 pork boneless rib or loin chops, 3/4 to 1 inch thick (1 1/4 pounds)
2 large ears corn, each cut into 6 pieces
1 cup baby-cut carrots, cut lengthwise in half
2 cups (from 1-pound 4-ounce bag) refrigerated cooked new potato wedges
1 teaspoon salt

Steps:

  • Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
  • Mix barbecue sauce, honey and cumin in small bowl. Place 1 pork chop, 3 pieces corn, 1/4 cup carrots and 1/2 cup potato wedges on center of each sprayed foil sheet; sprinkle with 1/4 teaspoon salt. Spoon 3 tablespoons sauce mixture over pork and vegetables on each sheet.
  • Fold foil over pork and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
  • Grill packets 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until pork is slightly pink in center. Place packets on plates. Cut large X across top of each packet; fold back foil.

Nutrition Facts : Calories 435, Carbohydrate 72 g, Cholesterol 55 mg, Fiber 5 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 960 mg

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