Tex-Mex Pork Chop Foil Packets

4 Servings
40 min

The most juicy and tender Tex-Mex Pork Chops you'll ever eat. You are going to love how easy they are to make and the clean up is a breeze! Visit my food blog, The Grove Bend Kitchen for other delicious recipes at https://thegrovebendkitchen.com/.

I absolutely love this recipe! It takes me back to my days as a Girl Scout eating out of foil packets around a campfire. Foil packet cooking is a brilliant idea for many reasons, the first being that you can cook a complete meal in one easy packet. The packet helps lock in the moisture creating the juiciest meat. Another reason why it's so great is that cleaning up the mess is a cinch! Seriously, just roll up the foil and throw it in the recycling bin. Foil packet cooking is a fun thing to do in the summer when you don't want to heat the house up using a hot oven. Just make it on the outside grill! Foil packet cooking is easily customizable too. Add whatever ingredients each person might like and you can easily lessen or increase the servings.

Spray the sheets with cooking spray. In a small bowl, combine the black beans, corn, salsa, chili powder, and cumin.Place each pork chop in the center of the foil and sprinkle with salt. Divide the bean mixture evenly around each pork chop. Top each pork chop with ¼ cup shredded cheese.

Bring two opposite sides of foil together and fold over a few times, leaving enough room for heat to circulate. Fold the other sides to seal.Bake in the oven for 30-35 minutes or put foil packets on the grill for about 15 minutes.

Top the baked pork chops with the toppings of your choice. For more information about different cuts of pork chops and the best methods of cooking the pork chops, visit my website by clicking on the link: https://thegrovebendkitchen.com/2020/06/16/tex-mex-pork-chop-foil-packets/

Tex-Mex Pork Chop Foil Packets

Recipe details

  • 4  Servings
  • Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
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Ingredients


  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15.25 oz) sweet corn, drained
  • ½ cup red or verde salsa, additional for serving
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 4 boneless pork chops, 1 to 1 ½-inch thick
  • 1 tsp salt
  • 1 cup shredded cheese, such as white or yellow cheddar, pepper jack, or monterey jack

Optional Toppings:

  • Lime wedges
  • Avocado or guacamole
  • Sour cream
  • Fresh cilantro
  • Fresh diced white onion
  • Fresh diced tomato

Instructions

To make in the oven:

Preheat the oven to 375°F. Cut 4 sheets of heavy duty aluminum foil or double regular aluminum foil into 18 x 12-inch sheets. Spray the sheets with cooking spray. In a small bowl, combine the black beans, corn, salsa, chili powder, and cumin.
Place each pork chop in the center of the foil and sprinkle with salt. Divide the bean mixture evenly around each pork chop. Top each pork chop with ¼ cup shredded cheese. Bring two opposite sides of foil together and fold over a few times, leaving enough room for heat to circulate. Fold the other sides to seal.
Put the foil packets on a baking sheet. Bake for 30-35 minutes until a meat thermometer reads 145°F. Remove from the oven and garnish with desired toppings.

To make on the grill:

Heat your gas or charcoal grill to medium. Cut 4 sheets of heavy duty aluminum foil or double regular aluminum foil into 18 x 12-inch sheets. Spray the sheets with cooking spray. In a small bowl, combine the black beans, corn, salsa, chili powder, and cumin.
Place each pork chop in the center of the foil and sprinkle with salt. Divide the bean mixture evenly around each pork chop. Top each pork chop with ¼ cup shredded cheese. Bring two opposite sides of foil together and fold over a few times, leaving enough room for heat to circulate. Fold the other sides to seal.
Put the prepared foil packets on the grill, cover, and cook 10 minutes. Rotate packets ½ turn and cook 5-8 minutes longer or until a meat thermometer reads 145°F. Remove from the grill and garnish with desired toppings.

Tips

  • DO NOT OVERCOOK! Use a meat thermometer throughout the cooking. Pork is dry and hard to chew when overcooked. Remove from heat when the temperature reads 145°F.
The Grove Bend Kitchen
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Comments

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  • Laurie snelson Laurie snelson on Sep 05, 2020

    Sounds delicious, and very quick and simple. Certainly worth a try!

  • Vicki Vicki on Sep 06, 2020

    How the heck do I check the temp in a sealed foil pouch? and, am I checking the temp of the meat or just the packet temp? I'm just new to this.

    • The Grove Bend Kitchen The Grove Bend Kitchen on Sep 24, 2020

      Hi! Sorry for my late reply! Have you tried the recipe? How did it turn out? To take the temperature, remove the packets from the grill and open slightly one at a time. Take the temperature of the pork chop by piercing it. It will be done at 145°F. If it is lower than 145°F, close up the foil packet and cook a little longer. I hope this helps!

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