Recipe From: reynoldskitchens.com
Prep: 5 min
2 sheets (12X18-inches each) Reynolds Wrap® Release® Non-Stick Foil
2 boneless pork chops (about 4oz. each)
season salt and pepper
2/3 cup apricot preserves
1 Tablespoon soy sauce
½ teaspoon garlic powder
1 package (16oz.) frozen stir-fry vegetables with broccoli, onion, and bell peppers
Preheat grill to medium-high or oven to 450°F. Center one pork chop on each sheet of foil with non-stick (dull) side toward food. Sprinkle with season salt and pepper. Combine apricot preserves, soy sauce, and garlic powder. Spoon 1 tablesppon 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. Bake 18-20 minutes on a cookie sheet in oven or grill 10-12 minutes in covered grill until pork chops are no longer pink in center.
No comments:
Post a Comment