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!
Serves:
Ingredients
- 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
Equipments
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heavy duty aluminum foil
Instructions
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Preheat the oven to 425 degrees F. Tear 3 large sheets of aluminum foil.
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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.
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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.
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Add the potatoes and broccoli to the remaining sauce and toss until coated.
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Scoop equal amounts of the veggie mixture onto each pork chop. Fold the foil into packets and place it on a large baking sheet.
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Bake in the preheated oven for 30 to 35 minutes, until chops are no longer pink in the center and veggies are tender.
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Serve warm, and enjoy!
Nutrition
- 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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