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Sunday, June 10, 2018

Cajun Pork Chop, Red Beans and Rice Foil (complete dinners in 1 pack )

Total    55 Minutes           Serves  4
Take your taste buds to Louisiana with this crazy-easy, all-in-one foil-pack dinner. Cajun-inspired flavors (and zero cleanup!) make this meal hard to beat. LESS-

 1                   can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
3/4                cup Progresso™ reduced sodium chicken broth (from 32-oz carton)
2                    teaspoons Cajun seasoning
1                    teaspoon hot sauce
1                    cup uncooked instant white rice
1                   can (19 oz) Progresso™ red kidney beans, drained, rinsed
1                    medium green bell pepper, diced (1 cup)
6                    green onions, thinly sliced, whites and greens separated SAVE $
4                     boneless pork chops (5 to 7 oz each) SAVE $
2                    tablespoons butter, melted

1           Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
2          In large bowl, mix tomatoes, chicken broth, 1/2 teaspoon of the Cajun seasoning and the hot sauce. Add instant rice; stir, and let stand about 8 minutes or until most of liquid is absorbed. Stir in beans, bell pepper and green onion whites.
3            Meanwhile, coat pork chops with melted butter. Rub in remaining 1 1/2 teaspoons Cajun seasoning. Place pork chop on center of each sheet of foil. Dividing evenly, spoon rice and vegetable mixture around each pork chop. Divide any remaining soaking liquid over tops of pork chops.
4              Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
5              Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 7 to 10 minutes longer or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with green onion greens.
6               To make in oven, place packs on cookie sheet. Bake at 375°F 30 to 35 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F. Garnish with green onion greens.
Need more heat? Serve with extra hot sauce.
For best results, remove any large pieces of fat from the pork chops.

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