Barbecue Pork Chop with Succotash Foil Packets
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Servings: 4
- Course: Main Dish
Celebrate the season with tasty barbecue pork chops and succotash. As seen in Food Network Magazine.
Reynolds Kitchens® Tips
REYNOLDS WRAP® TIP
Using Reynolds Wrap® Heavy Duty Foil on the grill makes cooking, cleaning up and wrapping leftovers a breeze.
Ingredients
- 4 boneless pork chops (1 inch thick, about 6 ounces each)
- Kosher salt and freshly ground pepper
- ½ cup barbecue sauce
- ½ cup hot pepper jelly
- 2 cups frozen lima beans, thawed
- 2 cups frozen corn kernels, thawed
- 1 15.5-ounce can hominy, drained and rinsed
- 2 scallions, sliced (white and green parts separated)
- 1 teaspoon chopped fresh thyme
- 4 tablespoons unsalted butter, melted
- reynolds wrap® heavy duty foil
Directions
Step 1
Preheat a grill to medium high. Lay out four 12-by-18-inch sheets of Reynolds Wrap® Heavy Duty Foil. Season the pork chops on both sides with salt and pepper. Whisk the barbecue sauce and hot pepper jelly in a small bowl. Remove ⅓ cup of the sauce to a separate bowl and brush all over the pork chops; reserve the remaining sauce.
Step 2
Mix the lima beans, corn, hominy, scallion whites, thyme and melted butter in a large bowl. Season with salt and pepper.
Step 3
Divide the vegetable mixture among the foil sheets, mounding it slightly. Top each mound with a pork chop. Bring the 2 short ends of the foil together and fold twice to seal; fold in the sides to form a packet.
Step 4
Grill the packets pork-side down, 6 minutes. Flip and cook 2 more minutes. Meanwhile, heat the reserved sauce in a small saucepan or in the microwave.
Step 5
Carefully open the packets and spoon some of the sauce on the pork chops; sprinkle with the scallion greens. Serve with the remaining sauce.
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