These Southwest Pork Chop Foil Packs are like taking a road trip for your taste buds! Each delicious foil pack is bursting with flavor. The pork chops are juicy and tender while the southwest spices are tangy yet mild. The corn and black beans compliment the pork in harmonious flavor.

Just what are Southwest Pork Chops Foil Packs

The name says it all, y’all! Seriously, this recipe is just about as simple and self explanatory as one could get. We have pork chops with southwest seasonings that are wrapped in tin foil to bake.

Add in the black beans and corn to simmer together with the pork chop and you’ve got yourself a wild west meets cowboy (or girl) type of meal!

Just about the only thing missing is cooking these pork chop bundles out in the desert on an open fire! Yee Haw!

How handy that each Southwest pork chops foil packs are a full meal in each bundle. Serve with rice and dinner is done!

Choosing your pork chops for this southwest in foil packs recipe.

We normally buy the thick cut chops, about 3/4 to 1 inch thick. The thicker the cut, the juicer the meat.

Tip: If you use thinner chops you will need to adjust the baking time to about 25 minutes.

We like to use chicken in this recipe as well and have found the results similar to pork chops. In other words, the chicken came out moist and tender too!

Safety Tip: Always use a meat thermometer to ensure the meat is done!

For more information on food handling and safety, visit https://www.foodsafety.gov/

The making of our foil wrapped pork chops in Southwest seasonings!

This is such a simple and easy to make recipe but it tastes like we have been cooking for hours. Your friends and family will think you have been slaving over a hot oven ALL DAY!

Let them think what they will! Little do they know.

Here is the lowdown:

First, preheat oven.

Second, rip off sheets of tinfoil (amount needed will depend on how many pork chops you will be baking).

Third, put pork chop in the middle of the tinfoil (we seasoned the pork chop here ahead of time).

Fourth, add corn on one side of the pork chop and black beans on the other and top with seasonings and cheese.

Last but not least is to roll up those cute little tinfoil packs and then put them in the oven to bake.

Conclusion and last minute thoughts

We have done up to 6 of these Southwest Pork Chop Packs at a time, and it only takes just a few more minutes prepping the packets. We just assembly line the prepping and it goes by real quick!

The nice thing about our Southwest Pork Chop Foil Packs is you can season each pack per an individual’s taste. Now, how handy is that!? This is where you can adjust your spices to make it spicy or mild.

We love a recipe like this that offers the ability to meet individual tastes. How about you?

Now, we do have a picky eater in our household named Rochelle so it is nice to be able to adjust for her likes. She is pretty happy with salt and some garlic powder on hers, and loves how moist and tender they are.

The texture of the pork chops is juicy and tender. The spices blend well with the corn and black beans but don’t overpower the natural favor of the pork chop.

Let your taste buds take a road trip with this good enough to write home about Southwest Pork Chop Foil Packs recipe!

Need a good dessert to go with dinner idea? Check out our Decadent Chocolate Pound Cake and How To Make The Easiest Fudge Brownies Ever recipes!

We would love to hear from you so drop us a line.

Love

The Morgan Sisters

Southwestern Pork Chop Foil Packs

Recipe by Tanya MorganCourse: Recipe, DinnerCuisine: Tex AmericanDifficulty: Easy

Servings

1

servings

Prep time

10

minutes

Cooking time

40

minutes

Total time

50

minutes

These Southwest Pork Chop Foil Packs are like taking a road trip for your taste buds! Each delicious foil wrap is bursting with flavor!

Ingredients

• 3-4 boneless pork chops, at least 1/2 inch thick (amount depends on how many people you’re serving)

• 1 15.25 OZ can black beans, drained and rinsed
  

• 1 15.25 OZ can of corn, drained

• 1-2 tbsp cumin

• 1-2 tbsp garlic powder

• 1-2 tbsp of chili powder

• 1 tbsp of kosher salt

• 1/2 C shredded Colby/jack cheese PER tinfoil pack

• sour cream and extra cheese to garnish, if desired.

• 1-2 lime quartered for garnish if desired.

Directions

• Preheat oven to 375 degrees
  Take aluminum foil and tear off sheets large enough (18×12) to hold the pork chop, beans, and corn, but still be able to roll into a bundle.
  Place a pork chop in the middle of each sheet of foil.
  On one side, spoon on the black beans, about 1/2 cup each.
  On the other side, spoon on the corn, also 1/2 cup each.
  Starting with a good sprinkle of salt, season the chops and the veggies. We used 1/2 tbsp. of each of the cumin, garlic powder, and chili powder. Adjust per taste.
  Cover the top of each pork chop and the beans and corn with the shredded Colby/jack. We did about 1/2 cup per bundle.
  Bring the ends of the aluminum foil together and roll down a few times, but not tightly. Then roll up each side of the pack. This is to ensure the packs will not leak yet allows for heat and air circulation during the baking time.
  Place the packs onto a large baking tray and bake at 375 degrees, 25 minutes for the thinner cut, and 45 minutes for the thick cut pork chops.
  Check with a meat thermometer to ensure they are cooked fully.
  Plate the meal, serve with rice,
  Garnish with extra cheese, lime, and sour cream if desired.
  Enjoy!!

Please follow and like us:

Related posts:

The Best Crock-pot Salsa Verde Pork Recipe Roasted Vegetables with Pecans Cilantro Lime Chicken and Black Bean Quesadilla Roasted Citrus Herb and Honey Turkey

Powered by YARPP.