Best 5 Foil Packet Barbecue Pork Chops With Succotash Recipes

Are you looking for a smoky, succulent barbecue pork chop dish that is bursting with flavor? Look no further! Our foil packet barbecue pork chops with succotash recipe is the ultimate culinary experience that will tantalize your taste buds and leave you craving for more. With just a few simple ingredients and minimal effort, you can create a mouthwatering meal that is perfect for any occasion. So, gather your ingredients, prepare your foil packets, and get ready to embark on a culinary journey that will have your taste buds singing with joy!

Check out the recipes below so you can choose the best recipe for yourself!

BBQ PORK CHOP FOIL PACKS

BBQ Pork Chop Foil Packs image

Great quick and easy recipe for a different spin on pork chops in foil. A great camping recipe or just at home in the oven.

Provided by Mrswoolyd

Categories Main Dish Recipes Pork Pork Chop Recipes Boneless

Time 50m

Yield 3

Number Of Ingredients 13

Ingredients

heavy-duty aluminum foil
¾ cup barbecue sauce (such as Sweet Baby Ray's®)
¼ cup ketchup (such as Heinz®)
2 tablespoons brown sugar
1 tablespoon soy sauce
2 teaspoons canola oil
1 teaspoon chili powder
¼ teaspoon ground black pepper
1 pinch Cajun seasoning
1 pinch Italian seasoning
3 (6 ounce) boneless pork chops
8 small red potatoes, quartered
1 head broccoli, cut into bite-sized pieces

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Tear 3 large sheets of aluminum foil.
Whisk 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 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 on a large baking sheet.
Bake in the preheated oven until chops are no longer pink in the center and veggies are tender, 30 to 35 minutes.

Nutrition Facts : Calories 684.3 calories, Carbohydrate 116.6 g, Cholesterol 54.3 mg, Fat 10.9 g, Fiber 11.3 g, Protein 33.9 g, SaturatedFat 2.8 g, Sodium 1378.5 mg, Sugar 36 g

GRILLED HONEY-BARBECUE PORK FOIL PACKS

Grilled Honey-Barbecue Pork Foil Packs image

Peek into a packet of power-packed pork! You'll find a whole meal with saucy veggies!

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

1/2 cup barbecue sauce
1/4 cup honey
2 teaspoons ground cumin
4 pork boneless rib or loin chops, 3/4 to 1 inch thick (1 1/4 pounds)
2 large ears corn, each cut into 6 pieces
1 cup baby-cut carrots, cut lengthwise in half
2 cups (from 1-pound 4-ounce bag) refrigerated cooked new potato wedges
1 teaspoon salt

Steps:

Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
Mix barbecue sauce, honey and cumin in small bowl. Place 1 pork chop, 3 pieces corn, 1/4 cup carrots and 1/2 cup potato wedges on center of each sprayed foil sheet; sprinkle with 1/4 teaspoon salt. Spoon 3 tablespoons sauce mixture over pork and vegetables on each sheet.
Fold foil over pork and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
Grill packets 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until pork is slightly pink in center. Place packets on plates. Cut large X across top of each packet; fold back foil.

Nutrition Facts : Calories 435, Carbohydrate 72 g, Cholesterol 55 mg, Fiber 5 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 960 mg

GRILLED SOUTHWESTERN PORK FOIL PACKS

Grilled Southwestern Pork Foil Packs image

Keep kitchen mess to a minimum with an on-the-grill main dish inspired by the flavors of Mexico.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 2

Number Of Ingredients 9

Ingredients

1 cup Progresso™ chicken broth (from 32-oz carton)
1 cup uncooked instant rice
2 teaspoons Mexican seasoning
1/2 cup frozen whole kernel corn (from 1-lb bag)
1/4 cup chopped bell pepper
2 medium green onions, sliced (2 tablespoons)
2 pork boneless rib or loin chops, 3/4 to 1 inch thick (4 oz each)
1 teaspoon Mexican seasoning
Old El Paso™ Thick 'n Chunky salsa, if desired

Steps:

Heat gas or charcoal grill. Cut two 18x12-inch pieces of heavy-duty foil. Spray half of one side of each piece with cooking spray.
In 1 1/2-quart saucepan, heat broth to boiling; remove from heat. Stir in rice and 2 teaspoons Mexican seasoning; let stand about 5 minutes or until broth is absorbed. Stir in corn, bell pepper and onions.
Sprinkle each pork chop with 1/2 teaspoon Mexican seasoning; place on center of sprayed half of foil. Spoon rice mixture over pork. Fold foil over pork and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
Cover and grill packets over medium heat 15 to 20 minutes or until pork is no longer pink in center and meat thermometer inserted in center reads 160°F. Place packets on plates. Cut large X across top of each packet; fold back foil. Serve with salsa.

Nutrition Facts : Calories 450, Carbohydrate 57 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 34 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 1 g, TransFat 0 g

PORK CHOP FOIL PACKETS

Pork Chop Foil Packets image

A delicious blend of pork and vegetables topped with a creamy mushroom and onion sauce and baked in foil.

Provided by DHANO923

Categories Main Dish Recipes Pork Pork Chop Recipes Boneless

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

aluminum foil
1 serving cooking spray
1 (10.5 ounce) can condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
¼ teaspoon ground black pepper
4 medium russet potatoes, peeled and cut into 1/4-inch slices
4 (4 ounce) boneless pork chops
2 carrots, peeled and cut into 1/2-inch slices
1 cup mushrooms, sliced
2 cups fresh green beans, trimmed

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Tear 4 large pieces of aluminum foil, each about 14 inches long. Spray each lightly with cooking spray.
Mix condensed soup, onion soup mix, and pepper together in a small bowl until well blended.
Dividing ingredients evenly, place some sliced potatoes on the center of each piece of foil, followed by a pork chop, carrots, mushrooms, green beans, and the condensed soup mixture. Fold the packets by bringing the 2 long ends of foil together and folding over twice to make a seal. Seal the short ends by folding each end over 2 to 3 times; this allows the meat and vegetables to steam. Place the packets on a large cookie sheet.
Bake in the preheated oven until chops are no longer pink in the center and potatoes are tender, about 30 minutes. Allow packets to sit for 5 minutes before opening.

Nutrition Facts : Calories 444.5 calories, Carbohydrate 56.1 g, Cholesterol 65 mg, Fat 10.5 g, Fiber 6.3 g, Protein 33.2 g, SaturatedFat 3 g, Sodium 1180 mg, Sugar 5.6 g

DIJON AND HONEY PORK CHOPS IN FOIL PACKETS

Dijon and Honey Pork Chops in Foil Packets image

A simple meal to prepare and clean up. Made in a foil packet. Just increase recipe for how many meals you want to prepare. This is a great recipe for those who only need to prepare a meal for themselves.

Provided by Audrey M

Categories Pork

Time 1h5m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

1/2 teaspoon seasoning salt
1 pork chop, 1/2 inch thick
1/2 cup sliced carrot
1/2 cup sliced celery
1/4 cup sliced mushrooms (optional)
1 1/2 tablespoons Dijon mustard
1 1/4 tablespoons honey
1/2 tablespoon lemon juice

Steps:

Sprinkle seasone salt on both sides of pork chop.
In a small bowl, combine remaining ingredients; mix well.
Place chop in middle of foil packet.
Top chop with vegetable mixture and sauce.
Double fold end of foil packet but leave enough room for heat to circulate.
Bake at 425 degrees for 1 hour or until the center of the pork chop is no longer pink.
Open foil packet last 5 minutes of cooking to brown pork chop.
This can be prepared ahead of time and frozen until you need it.
After you place everything in the foil packet and seal the end just place packet into freezer until you are ready to use it.
You also can prepare it the night before so that the flavors marinate together.
Place foil packet in refrigerator until time to cook.
Serve with a bake potato.
Just place potato in oven at the same time.
For a flavorable potato, wash skin, poke holes in it with a fork and rub with butter.
Cover in aluminum foil and bake.

Nutrition Facts : Calories 350.2, Fat 15.1, SaturatedFat 5, Cholesterol 75, Sodium 398.7, Carbohydrate 30.8, Fiber 3.1, Sugar 25.8, Protein 24.4

Tips:

Choose thick, bone-in pork chops for the best results. They will stay moist and juicy during cooking.
Use a variety of vegetables in your succotash. This will add flavor and texture to the dish.
Season the pork chops and vegetables liberally before cooking. This will help them develop a delicious flavor.
If you are using a charcoal grill, preheat it to medium-high heat before cooking. If you are using a gas grill, preheat it to 400 degrees Fahrenheit.
Cook the pork chops and vegetables in foil packets for about 20 minutes, or until the pork chops are cooked through and the vegetables are tender.
Serve the pork chops and vegetables immediately with your favorite sides.

Conclusion:

Foil packet barbecue pork chops with succotash is a delicious and easy-to-make meal that is perfect for a summer cookout. The pork chops are juicy and flavorful, and the succotash is a tasty and healthy side dish. This recipe is sure to be a hit with your family and friends.