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!
Servings: 4
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15.25 oz) sweet corn, drained
- ½ cup red or verde salsa, additional for serving
- 2 tsp chili powder
- 1 tsp ground cumin
- 4 boneless pork chops, 1 to 1 ½-inch thick
- 1 tsp salt
- 1 cup shredded cheese, such as white or yellow cheddar, pepper jack, or monterey jack
Optional Toppings:
- Lime wedges
- Avocado or guacamole
- Sour cream
- Fresh cilantro
- Fresh diced white onion
- Fresh diced tomato
Instructions
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.
Notes
- DO NOT OVERCOOK! Use a meat thermometer throughout the cooking. Pork is dry and hard to chew when overcooked. Remove from heat when the temperature reads 145°F.