Tex-Mex Pork Chop Foil Packets

The most juicy and tender Tex-Mex Pork Chops you’ll ever eat. You are going to love how easy they are to make and the clean up is a breeze!

I absolutely love this recipe! It takes me back to my days as a Girl Scout eating out of foil packets around a campfire. Foil packet cooking is a brilliant idea for many reasons, the first being that you can cook a complete meal in one easy packet. The packet helps lock in the moisture creating the juiciest meat. Another reason why it’s so great is that cleaning up the mess is a cinch! Seriously, just roll up the foil and throw it in the recycling bin.

Foil packet cooking is a fun thing to do in the summer when you don’t want to heat the house up using a hot oven. Just make it on the outside grill! Foil packet cooking is easily customizable too. Add whatever ingredients each person might like and you can easily lessen or increase the servings.

WHAT IS TEX-MEX?

Tex-Mex is the fusion of Mexican and American cuisine, mostly of the Tejano which are Texans with Mexican heritage. It probably began when American settlers brought their cuisine to Texas, mixing it with the traditional Mexican cuisine. Tex-Mex is what a lot of Americans might think of as Mexican food popularized by fast food chains like Taco Bell. Both Tex-Mex and Mexican cooking are delicious but there are some notable distinctions between the two cuisines.

The main difference between Mexican and Tex-Mex food is the ingredients used. One main example is the replacement of shredded meat with ground beef inside flour or hard shell tacos instead of the traditional corn tortillas. Another American ingredient that make dishes Tex-Mex is the use of Cheddar, especially yellow Cheddar. White cheese, such as queso fresco, is the only cheese that traditional Mexican cuisine uses. Also, almost all Tex-Mex dishes are seasoned with ground cumin but in Mexican food cumin isn’t common. Chili peppers, oregano, epazote, and cilantro are the more common seasonings used in authentic Mexican cooking.

CAN I USE BONELESS OR BONE-IN PORK CHOPS? Absolutely! Just keep in mind that the cooking times will vary due to the thickness of the chops and that bone-in chops will cook faster than boneless. A great way to ensure that the pork chops are cooked properly is to use a meat thermometer throughout the cooking process. Overcooked pork will taste dry and be hard to chew. The most common cuts of pork chops sold in the USA are Pork Rib Chops, Center-cut pork chops, and Boneless Pork Chops.

• Pork Rib Chops are cut from the same bone that make up a rack of Baby Back Ribs. It contains the curved bone along the side of the cut. They have a relatively high fat content, rendering them flavorful and unlikely to dry out during cooking. The best cooking methods are gilling, pan searing, and braising.
• Center-Cut Pork Chops can be identified by the bone that divides the loin meat from the tenderloin muscle. The lean tenderloin section cooks faster than the loin section, making these chops a challenge. They have good flavor but since they contain less fat than rib chops, they are less moist. The best methods of cooking are searing, broiling, and grilling.
• Boneless Pork Chops are cut from the Pork Rib Chops. They are very easy to prep and cook which make them a smart choice for an effortless dinner. Some might feel that they are less flavorful because the fat and bone has been removed but they are an ultra-lean, healthy choice. Because they are so lean, you should use high-heat, quick cooking methods to preserve as much moisture as possible. For this reason, cooking Boneless Pork Chops in foil packets is a great idea! The best methods for cooking are on the grill, pan-searing, or broiling. These pork chops cook quickly so be extra careful not to dry them out by overcooking!

INGREDIENTS TO MAKE TEX-MEX PORK CHOP FOIL PACKETS

• Black beans
• Sweet corn
• Red or verde salsa
• Chili powder
• Ground cumin
• Boneless pork chops (1 to 1 ½-inch thick)
• Salt
• Shredded cheese, such as white or yellow cheddar, pepper jack, or monterey jack

INGREDIENTS FOR OPTIONAL TOPPINGS

• Lime wedges
• Avocado or guacamole
• Sour cream
• Fresh cilantro
• Fresh diced white onion
• Fresh diced tomato

HOW TO MAKE TEX-MEX PORK CHOP FOIL PACKETS

• TO MAKE IN THE OVEN:
• Preheat the oven to 375°F.
• Cut 4 sheets of heavy duty aluminum foil or double regular aluminum foil into 18 x 12-inch sheets.
• Spray the sheets with cooking spray.
• In a small bowl, combine the black beans, corn, salsa, chili powder, and cumin.
• Place each pork chop in the center of the foil and sprinkle with salt.
• Divide the bean mixture evenly around each pork chop.
• Top each pork chop with ¼ cup shredded cheese.

• Bring two opposite sides of foil together and fold over a few times, leaving enough room for heat to circulate.
• Fold the other sides to seal.

• Put the foil packets on a baking sheet.
• Bake for 30-35 minutes until a meat thermometer reads 145°F.
• Remove from the oven and garnish with desired toppings.

• TO MAKE ON THE GRILL:
• Heat your gas or charcoal grill to medium.
• Cut 4 sheets of heavy duty aluminum foil or double regular aluminum foil into 18 x 12-inch sheets.
• Spray the sheets with cooking spray.
• In a small bowl, combine the black beans, corn, salsa, chili powder, and cumin.
• Place each pork chop in the center of the foil and sprinkle with salt.
• Divide the bean mixture evenly around each pork chop.
• Top each pork chop with ¼ cup shredded cheese.

• Bring two opposite sides of foil together and fold over a few times, leaving enough room for heat to circulate.
• Fold the other sides to seal.

• Put the prepared foil packets on the grill, cover, and cook 10 minutes.
• Rotate packets ½ turn and cook 5-8 minutes longer or until a meat thermometer reads 145°F.
• Remove from the grill and garnish with desired toppings.