
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
- Âľcupbarbecue sauce,such as Sweet Baby Ray’s®
- ¼cupketchup,such as Heinz®
- 2tbspbrown sugar
- 1tbspsoy sauce
- 2tspcanola oil
- 1tspchili powder
- ÂĽtspground black pepper
- 1pinchcajun seasoning
- 1pinchItalian Seasoning
- 3pork chops,(6 oz), boneless
- 8small red potatoes,quartered
- 1broccoli head,cut into bite-sized pieces
Equipments
-
heavy duty aluminum foil
Instructions
-
Preheat the oven to 425 degrees F. Tear 3 large sheets of aluminum foil.
-
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.
-
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 the 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 it on a large baking sheet.
-
Bake in the preheated oven for 30 to 35 minutes, until chops are no longer pink in the center and veggies are tender.
-
Serve warm, and enjoy!
Nutrition
- Calories:Â 923.19kcal
- Fat:Â 22.99g
- Saturated Fat:Â 6.48g
- Trans Fat:Â 0.19g
- Monounsaturated Fat:Â 9.09g
- Polyunsaturated Fat:Â 3.73g
- Carbohydrates:Â 126.96g
- Fiber:Â 14.09g
- Sugar:Â 43.26g
- Protein:Â 56.88g
- Cholesterol:Â 137.31mg
- Sodium:Â 1494.15mg
- Calcium:Â 216.24mg
- Potassium:Â 3659.44mg
- Iron:Â 6.90mg
- Vitamin A: 93.35µg
- Vitamin C:Â 221.03mg
Have your own special recipe to share? Submit Your Recipe Today!