Grilled Southwestern Pork Foil Packs

Keep kitchen mess to a minimum with an on-the-grill main dish inspired by the flavors of Mexico. MORE+ LESS-

By Betty Crocker Kitchens

April 29, 2015

cup Progresso™ chicken broth (from 32-oz carton)

cup uncooked instant rice

teaspoons Mexican seasoning

1/2

cup frozen whole kernel corn (from 1-lb bag)

1/4

cup chopped bell pepper

medium green onions, sliced (2 tablespoons)

pork boneless rib or loin chops, 3/4 to 1 inch thick (4 oz each)

teaspoon Mexican seasoning

Old El Paso™ Thick 'n Chunky salsa, if desired

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1

Heat gas or charcoal grill. Cut two 18x12-inch pieces of heavy-duty foil. Spray half of one side of each piece with cooking spray.
2

In 1 1/2-quart saucepan, heat broth to boiling; remove from heat. Stir in rice and 2 teaspoons Mexican seasoning; let stand about 5 minutes or until broth is absorbed. Stir in corn, bell pepper and onions.
3

Sprinkle each pork chop with 1/2 teaspoon Mexican seasoning; place on center of sprayed half of foil. Spoon rice mixture over pork. Fold foil over pork and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
4

Cover and grill packets over medium heat 15 to 20 minutes or until pork is no longer pink in center and meat thermometer inserted in center reads 160°F. Place packets on plates. Cut large X across top of each packet; fold back foil. Serve with salsa.