Foil Baked Pork Chops And Veggies Recipes

BAKED PORK CHOPS AND VEGETABLES

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Sprinkle pork chops with seasoned salt and garlic-pepper blend. Heat 12-inch nonstick skillet over medium-high heat. Cook pork chops in skillet 4 to 6 minutes or until browned on both sides. Place pork chops in baking dish.
• In large bowl, mix potatoes, vegetables, soup, sour cream and thyme. Spoon over pork chops. Cover baking dish with foil.
• Bake 30 minutes. Sprinkle with croutons; press into mixture slightly. Bake uncovered 20 to 25 minutes longer or until bubbly and pork is no longer pink in center.

FOIL-BAKED PORK CHOPS AND VEGGIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lay out two 18-inch square pieces of aluminum foil on a work surface.
• Place potatoes, carrots, and zucchini on 1 piece of foil. Pour oil over the vegetables and sprinkle with seasoning; toss gently to combine. Place pork chops on top of vegetables. Cover with the second piece of foil and crimp the edges to seal the foil packet.
• Bake in the preheated oven for 1 hour. An instant-read thermometer inserted into the center of the chops should read 145 degrees F (63 degrees C).

PORK CHOPS & MUSHROOMS, BAKED IN FOIL

Steps:

• Preheat oven to 180C (350F).
• Line a large baking tin with alumnium foil leaving a very generous overlap over all sides (you'll probably need four sheets - two across and two lengthwise).
• In a large frying pan, melt the butter and fry the pork chops on both sides until golden brown.
• Transfer cooked chops to the foil lined baking tin.
• Sprinkle chops evenly with 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper and thyme.
• Add mushrooms to the frying pan, along with a little more butter if necessary, and cook, stirring, until the juices from the mushrooms begin to run.
• Add the lemon juice (it seems like a lot of juice, but it won't be too lemony, trust me) and allow it to boil for 1 minute.
• Now, sprinkle on the flour and stir with a wooden spoon to combine (it looks like a dog's breakfast now, but don't worry!).
• Spoon this mushroom mixture evenly over the pork chops.
• Sprinkle LIGHTLY with a little more salt and pepper.
• Spoon big dobs of creme fraiche evenly over the top of the mushroom mixture.
• Wrap the whole lot loosely in the foil, sealing securely, but making sure you leave some space between the top of the chops and the foil.
• Bake on the centre shelf of the preheated 180c (350F) oven for 1 hour.
• Remove from oven, unwrap and serve, spooning any extra juices over the chops - you'll find you have more of a 'topping' than a 'sauce'.
• Serve with simple side dishes as this is a rich meal.

PORK CHOP FOIL PACKETS

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.

BBQ PORK CHOP FOIL PACKS

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.

FOIL PACKET PORK CHOPS

Steps:

• Tear off four sheets of aluminum foil large enough to accommodate the pork chops and vegetables.
• Spray each sheet with PAM.
• Divide the pork chops and vegetables evenly among the four pieces of aluminum foil.
• Drizzle the meat and veggies with oil, and season with salt and pepper.
• Seal the edges of the aluminum foil on all sides, leaving a little room at the top.
• Store in a cooler until ready to cook. When you're ready to cook them...
• Place the packets on hot coals from the fire (not in the middle of a fire).
• Let cook for 40 minutes or until meat is cooked through.
• Open carefully at the top and allow the steam to escape. Let sit for a few minutes.
• Serve and enjoy!

EASY OVEN BAKED PORK CHOPS

Steps:

• Preheat the oven to 375
• Prepare the ingredients: rinse, trim and cut the brussels sprouts in half. Cut the sweet potatoes and potatoes into chunks about an inch in size (similar to the size of the Brussels sprouts halves). Chop the garlic and shallots and squeeze the lemon juice.
• Heat 1 tablespoon olive oil in a skillet over medium to high heat, once the skillet is heated, pat the pork chops dry with a paper towel and add them to the skillet. Cook for about 3 minutes until they start to brown. Flip them over and brown the other side and remove them from the skillet.
• Add the Brussels sprouts, sweet potatoes, onions and garlic to the pan with the remaining olive oil and cook them for about 5 minutes over medium heat.
• Remove the pan from the heat, stir in the lemon juice and cover the pan
• Bake at 375 covered for 15 minutes until the vegetables start to become soft
• Remove the cover add the pork chops and bake for 10 to 15 minutes more until the pork reaches 145 and the vegetables are cooked to a texture that you like.