Thursday, February 4, 2010

Teriyaki Pork Chops

Serves: 4

4 pork chops
Salt & pepper
1 pkg. (16 oz.) frozen stir-fry vegetables
1/3 c. teriyaki marinade & sauce
2 T. orange marmalade
Hot, cooked rice
4 sheets (12 x 18 inches each) heavy duty aluminum foil or 8 sheets of regular strength foil

Spread out sheets of foil, if using regular foil put 2 sheets on top of each other. Lightly spray top sheet of foil with non-stick cooking spray. Center one pork chop on each sheet of foil. Sprinkle with salt & pepper. Top each pork chop with vegetables. In a small bowl, combine teriyaki sauce and marmalade; spoon evenly over each pork chop. Bring up long sides of foil and double fold top then sides, leaving room for circulation inside. If using oven, place packets on a cookie sheet and bake at 350 degrees for 25-30 minutes or until internal temperature of pork chop reaches 160 degrees. If using barbecue, grill packets over medium-high heat on covered grill for 13-16 minutes. Serve over rice.

Click here to see if there are any coupons available to go with this recipe!

Tips: These pork chops are very easy to put together and don't let the foil packets scare you off. See the tips on the Reynolds site for foil packet instructions. They are great for cooking pork chops or chicken breast with the veggies inside and help keep the meat nice and moist. Plus your clean up is practically done for you! I also shared this recipe at Dining with Debbie's What On The Menu Wednesday.

Recipe from Reynolds Wrap


Jane said...

Oh...that sounds good! :)

Post a Comment

I'd love to hear what you thought of a recipe or coupon! Feel free to share any tips you came across as you prepared your food.