Lunch: Grilled Southwest Pork Packs

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

Ingredients

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

Instructions

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.

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