adopted from Food Network Magazine
Ingredients:
- 4 boneless pork chops (1" thick)
- Kosher salt & freshly ground pepper
- 1/2 cup BBQ sauce
- 1/2 cup hot pepper jelly
- 2 cups frozen lima beans, thawed
- 2 cups frozen corn kernels, thawed
- 1 15.5oz hominy, drained & rinsed
- 2 scallions, sliced (white & green parts separated)
- 1 tsp fresh thyme
- 4 Tbls unsalted butter, melted
I omitted the hot pepper jelly (at least 2 of us would have paused before eating that!) and somehow I missed adding hominy to my grocery list, so we added edamame (which is a favorite vegetable of my toddler).
Instructions:
- Preheat a grill to medium high. Lay out four 12-by-18-inch sheets of heavy-duty foil. Season the pork chops on both sides with salt and pepper. Whisk the barbecue sauce and hot pepper jelly in a small bowl. Remove 1/3 cup of the sauce to a separate bowl and brush all over the pork chops; reserve the remaining sauce.
- Mix the lima beans, corn, hominy, scallion whites, thyme and melted butter in a large bowl. Season with salt and pepper.
- Divide the vegetable mixture among the foil sheets, mounding it slightly. Top each mound with a pork chop. Bring the 2 short ends of the foil together and fold twice to seal; fold in the sides to form a packet.
- Grill the packets pork-side down, 6 minutes. Flip and cook 2 more minutes. Meanwhile, heat the reserved sauce in a small saucepan or in the microwave.
- Carefully open the packets and spoon some of the sauce on the pork chops; sprinkle with the scallion greens. Serve with the remaining sauce.
Everyone in our family liked this! The grilling took way longer than in the instructions which could be because I didn't thaw my veggies....make sure you use the meat thermometer!
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