Foil-Packet Barbecue Pork Chops with Succotash

  • Yield : 4 servings
  • Cook Time : 20m
  • Ready In : 25m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives


  • 4 boneless pork chops (1 inch thick, about 6 ounces each)
  • Kosher salt and freshly ground pepper
  • 1/2 cup barbecue sauce
  • 1/2 cup hot pepper jelly
  • 2 cups frozen lima beans, thawed
  • 2 cups frozen corn kernels, thawed
  • 1 15.5-ounce can hominy, drained and rinsed
  • 2 scallions, sliced (white and green parts separated)
  • 1 teaspoon chopped fresh thyme
  • 4 tablespoons unsalted butter, melted


Step 1

Preheat a grill to medium high. Lay out four 12-by-18-inch sheets of heavy-duty foil. Season the pork chops on both sides with salt and pepper. Whisk the barbecue sauce and hot pepper jelly in a small bowl. Remove 1/3 cup of the sauce to a separate bowl and brush all over the pork chops; reserve the remaining sauce.

Step 2

Mix the lima beans, corn, hominy, scallion whites, thyme and melted butter in a large bowl. Season with salt and pepper.

Step 3

Divide the vegetable mixture among the foil sheets, mounding it slightly. Top each mound with a pork chop. Bring the 2 short ends of the foil together and fold twice to seal; fold in the sides to form a packet.

Step 4

Grill the packets pork-side down, 6 minutes. Flip and cook 2 more minutes. Meanwhile, heat the reserved sauce in a small saucepan or in the microwave. 

Step 5

Carefully open the packets and spoon some of the sauce on the pork chops; sprinkle with the scallion greens. Serve with the remaining sauce.

Leave a Reply

Your email address will not be published. Required fields are marked *