Last night I was trying to think of a quick and easy pork recipe since I had thawed out pork chops. I remembered picking up a recipe booklet at the Commissary last week and purchased the ingredients to make Pork Chop-Apple Bean Packets. Since I was in the mood for a quick and easy recipe I decided to give it a try.
- 2 cans (15 oz each) Van Camp’s® Pork and Beans, drained
- 1-1/2 cups sliced, quartered red skin apples
- 1/2 cup chopped onion
- 1/2 cup Hunt’s® Original Barbecue Sauce
- PAM® Original No-Stick Cooking Spray
- 4 bone-in pork chops (6 oz each)
- 1/4 teaspoon salt
- Preheat outdoor grill to medium heat. Stir together drained beans, apple, onion and barbecue sauce in medium bowl.
- Place four 18×12-inch pieces of heavy foil on counter. Spray each with cooking spray. Place 1 pork chop in center on each piece of foil; sprinkle with salt. Spoon 1/4th bean mixture over pork for each packet. Bring up short sides of each foil packet and double fold top. Double fold both ends to seal each packet, leaving space for steam to gather.
- Place packets on grate of covered grill. Grill 15 to 20 minutes or until pork is cooked through (160°F) and apples are tender. Carefully open packets.
This has been one of the easiest dinner recipes I have made that came out delicious. It only took minutes to prep and all my husband had to do was put them on the grill. We had thin pork chops and should have taken them off at 15 minutes instead of 20 as they were a little well done, but besides that the pork was so juicy and tasty. The boys are huge apple fans and were amazed to see apples for dinner.
My sister is not a fan of BBQ sauce but I had her give it a try and she stated how she could barely taste the sauce. She is also not a huge fan of beans, yet she loved the Pork Chop-Apple Bean Packets and even took the leftovers for her lunch the following day. I was quite surprised to hear that she enjoyed dinner and would eat it again, even being a non-bean & BBQ sauce fan.
The Pork Chop-Apple Bean Packets get two big thumbs up!
This recipe was taken from the “Get Fired Up With Sizzling Savings” booklet found at our local Commissary.