"Hunger is the best sauce in the world."--Cervantes

Tex-Mex Pork Chops Recipe

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This recipe for Tex-Mex Pork Chops, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rachel Holmquist
Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless Pork Chops, 1/2 inch thick
4 sheets Heavy Duty Aluminum Foil
1/2 tsp Chili Powder
1/2 tsp Garlic Salt
22 oz Whole Kernel Corn with sweet peppers, drained
20 oz Diced Tomatoes with lime juice and cilantro, drained
32 oz Pinto Beans, drained, rinsed

Directions:
Directions:
Preheat grill to medium-high. Center 1 chop on each sheet of foil; sprinkle evenly with chili powder and garlic salt. Top evenly with beans, corn and tomatoes. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make 4 packets. Place packets on grate of grill; cover grill with lid. Grill 10 min. or until chops are cooked through (160F).

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 Mins

 

 

 

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