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Hi....
My hubby is away in Baltimore for a few days, so it's just me for dinner! I saw this recipe and thought I would make it because I am able to make just one serving....well..I will have to have this again when Shawn gets back! It is really good and would also be great to make for camping trips. The pork was nice and tender and lots of great flavors. I also baked a sweet potato to go with it. See, you can make a great meal even if there is just you!!
Enjoy!
hugs,
peg
Green Chile Pork Chops
4 boneless pork chops, 1/2-inch thick
1/2 teaspoon chili powder
1/2 teaspoon garlic salt
1 cup green salsa
1 can (16 oz.) pinto beans, rinsed and drained
1 package (10 oz.) frozen whole kernel corn, OR 1 can (15 1/4 oz.) whole
kernel corn, drained
Tortilla chips (optional)
Preheat oven to 450 degrees F or grill to medium-high.
Center one pork chop on each sheet of Reynolds Wrap Everyday Heavy Duty
Aluminum Foil; sprinkle with chili powder and garlic salt. Top with salsa,
pinto beans and corn.
Bring up foil sides. Double fold top and ends to seal packet, leaving room
for heat circulation inside. Repeat to make four packets.
Bake 13 to 17 minutes on a cookie sheet in oven OR grill 9 to 11 minutes in
covered grill. Serve with tortilla chips, if desired.
Servings: 4
Source: Reynolds Kitchens
Recipe source: Recipe Favorites yahoo group, submitted by Marsha
My hubby is away in Baltimore for a few days, so it's just me for dinner! I saw this recipe and thought I would make it because I am able to make just one serving....well..I will have to have this again when Shawn gets back! It is really good and would also be great to make for camping trips. The pork was nice and tender and lots of great flavors. I also baked a sweet potato to go with it. See, you can make a great meal even if there is just you!!
Enjoy!
hugs,
peg
Green Chile Pork Chops
4 boneless pork chops, 1/2-inch thick
1/2 teaspoon chili powder
1/2 teaspoon garlic salt
1 cup green salsa
1 can (16 oz.) pinto beans, rinsed and drained
1 package (10 oz.) frozen whole kernel corn, OR 1 can (15 1/4 oz.) whole
kernel corn, drained
Tortilla chips (optional)
Preheat oven to 450 degrees F or grill to medium-high.
Center one pork chop on each sheet of Reynolds Wrap Everyday Heavy Duty
Aluminum Foil; sprinkle with chili powder and garlic salt. Top with salsa,
pinto beans and corn.
Bring up foil sides. Double fold top and ends to seal packet, leaving room
for heat circulation inside. Repeat to make four packets.
Bake 13 to 17 minutes on a cookie sheet in oven OR grill 9 to 11 minutes in
covered grill. Serve with tortilla chips, if desired.
Servings: 4
Source: Reynolds Kitchens
Recipe source: Recipe Favorites yahoo group, submitted by Marsha