BBQ Pork Chop Foil Packs Recipe

BBQ Pork Chop Foil Packs Recipe

How To Make BBQ Pork Chop Foil Packs

This easy-to-follow BBQ pork chop recipe yields deliciously succulent chops and tender veggies with its foil pack baking method!

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



  • ¾cupbarbecue sauce,such as Sweet Baby Ray’s®
  • ¼cupketchup,such as Heinz®
  • 2tbspbrown sugar
  • 1tbspsoy sauce
  • 2tspcanola oil
  • 1tspchili powder
  • ¼tspground black pepper
  • 1pinchcajun seasoning
  • 1pinchItalian Seasoning
  • 3pork chops,(6 oz), boneless
  • 8small red potatoes,quartered
  • 1broccoli head,cut into bite-sized pieces


  • heavy duty aluminum foil


  1. Preheat the oven to 425 degrees F. Tear 3 large sheets of aluminum foil.

  2. Whisk the barbecue sauce, ketchup, brown sugar, soy sauce, canola oil, chili powder, black pepper, Cajun seasoning, and Italian seasoning together in a large bowl.

  3. 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.

  4. Add the potatoes and broccoli to the remaining sauce and toss until coated.

  5. Scoop equal amounts of the veggie mixture onto each pork chop. Fold the foil into packets and place it on a large baking sheet.

  6. Bake in the preheated oven for 30 to 35 minutes, until chops are no longer pink in the center and veggies are tender.

  7. Serve warm, and enjoy!


  • Calories: 923.19kcal
  • Fat: 22.99g
  • Saturated Fat: 6.48g
  • Trans Fat: 0.19g
  • Monounsaturated Fat: 9.09g
  • Polyunsaturated Fat: 3.73g
  • Carbohydrates: 126.96g
  • Fiber: 14.09g
  • Sugar: 43.26g
  • Protein: 56.88g
  • Cholesterol: 137.31mg
  • Sodium: 1494.15mg
  • Calcium: 216.24mg
  • Potassium: 3659.44mg
  • Iron: 6.90mg
  • Vitamin A: 93.35µg
  • Vitamin C: 221.03mg
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