Grilled TexMex Pork Chop.docxGrilled TexMex Pork Chop
Ingredients:
Boneless Pork Chop – 1 per person
Ice Cubes – 4 medium to large per foil bag
Reynolds Aluminum Foil or Reynolds Aluminum Foil Bags – 1 per person
Rice White- 1 cup per person
2 cups shredded cheese – (Taco or 4 Blend Mexican works really nicely)
16 oz Sour Cream
64 oz Salsa – Whatever you favorite brand and heat level.
Cooking Instructions
Make or use on Reynolds Aluminum Foil Bags 1 per person.
In foil bag put one cup uncooked rice in bottom.
Place 4 ice cubes on top of rice.
Place one pork chop on top of ice cubes.
Pour enough salsa in foil bag to cover pork chop.
Close foil bag and place on preheated grill. Cook for about 20 to 30 minutes depends on the btu of your grill. Turn bag or move to new area to make sure bags are evenly heated.
When pork chops and rice or done, remove pork chop from pouch and dump rice and salsa in a bowl. Combine each of the bags of rice and salsa into one bowl and mix salsa to toughly coat
rice. Add more salsa if needed or wanted.
Place rice on plate and place pork chop on top of rice add more salsa on top of pork chop and then place cheese and sour cream on top of pork chop if desired.
You can bake the pork chop in the salsa in the over as well if you don’t won’t, or can’t grill it. You would just cook your rice per instructions and add salsa at the end to it.