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Grilled Southwestern Pork Foil Packs
Grilled Southwestern Pork Foil Packs
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Prep Time:
15 minutes
Total Time:
45 minutes
Make a clean and tasty Mexican-inspired dish on the grill.
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
  • Thick & chunky salsa, if desired
Instructions:
  • Preheat the gas or charcoal grill. Cut two pieces of heavy-duty foil, each 18x12 inches. Spray half of one side of each piece with cooking spray.
  • In a small saucepan, bring the broth to a boil, then remove from heat. Add the rice and 2 teaspoons of Mexican seasoning, allowing it to sit for about 5 minutes until the broth is absorbed. Finally, mix in the corn, bell pepper, and onions.
  • Season each pork chop with a generous 1/2 teaspoon of Mexican seasoning. Place each chop in the center of a foil sheet sprayed with cooking spray. Spoon rice mixture over the pork. Fold the foil over the pork and rice, sealing the edges tightly with a 1/2-inch fold, then fold again, leaving room for heat circulation.
  • Grill the covered packets over medium heat for 15 to 20 minutes until the pork is cooked through and a meat thermometer reads 160°F. Place the packets on plates, cut a large X across the top of each packet, fold back the foil, and serve with salsa.

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