Peppered Pork Chop Packets
 
Ingredients
  • 1 (16-ounce) can cannellini beans, drained and rinsed
  • 1 (4.5-ounce) can chopped green chiles
  • 1 yellow bell pepper, seeded and julienned
  • 1 small purple onion, peeled and sliced
  • 1 tablespoon canola oil
  • 1 teaspoon garlic salt
  • ¾ teaspoon chili powder
  • ½ teaspoon black pepper
  • ¼ teaspoon ground cumin
  • 4 (1-inch thick, 8-ounce) boneless pork chops
  • 4 ounces shredded pepper Jack cheese
  • Chopped fresh cilantro
Instructions
  1. Preheat the grill to medium heat (375 degrees). Meanwhile, in a mixing bowl, stir together the cannellini beans, chiles, bell peppers, onions and oil. Divide the mixture among 4 pieces of heavy-duty aluminum foil that are cut to measure 12 by 18 inches and sprayed lightly with cooking spray.
  2. In a small bowl, stir together the garlic salt, chili powder, pepper and cumin. Evenly rub over the pork and place on top of the vegetables. Top with the cheese. Loosely pull up the sides of each foil square, crimping the edges to seal. Place with the seam sides up on the grill, cover and cook 10 minutes.
  3. Rotate packets 90 degrees and cook another 9 minutes. Remove packets from the grill and allow to stand 5 minutes. Serve each packet on a dinner plate, being careful when unwrapping. Garnish with fresh cilantro and enjoy.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/foiled-plans/