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Foil Dinner Apricot-Glazed Pork Chops Recipe

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This recipe for Foil Dinner Apricot-Glazed Pork Chops, by , is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Reynolds Aluminum Foil
Added: Wednesday, April 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 sheets (12x18-inches each) Reynolds Wrap® Release® Non-Stick Foil
2 boneless pork chops (4 oz. each)
Seasoned salt and pepper
2/3 cup apricot preserves
1 Tbsp soy sauce
1/2 tsp garlic powder
1 package (16 oz.) frozen stir fry vegetables with broccoli, onion and bell peppers

Directions:
Directions:
CENTER one pork chop on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food. Sprinkle with seasoned salt and pepper. Combine apricot preserves, soy sauce and garlic powder. Spoon 1 tablespoon mixture over each pork chop. Arrange vegetables beside pork chops; drizzle with remaining sauce.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.

Cook in coals until pork chops are no longer pink in center.

SERVING SUGGESTION: Serve with hot cooked rice, if desired.

Serves 2

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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