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–+ servings

Southwest Pork Packets

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 2 cups uncooked instant rice
  • 1½ cups chicken broth from 32-oz carton
  • 1 tablespoon Mexican seasoning
  • 1 can 15.25 oz whole kernel corn, drained
  • 1 small bell pepper any color, chopped (½ cup)
  • 4 medium green onions sliced (¼ cup)
  • 4 boneless pork rib or loin chops ¾ to 1 inch thick (about 1¼ lb)
  • 2 teaspoons Mexican seasoning
  • Chunky-style salsa if desired

Instructions

  • Heat oven to 450°F.
  • Cut 4 (18x12-inch) sheets of heavy-duty foil.
  • Spray half of one side of each sheet with cooking spray.
  • In large bowl, mix rice, broth and 1 tablespoon Mexican seasoning; let stand about 5 minutes or until broth is absorbed.
  • Stir in corn, bell pepper and green onions.
  • Sprinkle each pork chop with ½ teaspoon Mexican seasoning; place in center of sprayed half of foil.
  • Spoon rice mixture over pork.
  • Fold foil over pork and rice so edges meet.
  • Seal edges, making tight ½-inch fold; fold again.
  • Allow space on sides for circulation and expansion.
  • Place packets on ungreased large cookie sheet.
  • Bake 20 to 25 minutes or until pork is no longer pink and meat thermometer inserted in center reads 145°F.
  • Place packets on plates.
  • To serve, cut large X across top of each packet; carefully fold back foil.
  • Serve with salsa.

Nutrition values

Calories: 500 kcal
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Course; Main Course / One Pot Dinner / Pork