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Cajun Pork Chop, Red Beans and Rice Foil Packs

Prep 25 min
Total 45 min
Servings 4

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Take your taste buds to Louisiana with this crazy-easy, all-in-one foil-pack dinner. Cajun-inspired flavours (and zero cleanup!) make this meal hard to beat. Recipe by Tablespoon.com. ...MORE + LESS -

Ingredients

1 can (14 oz/398 mL) fire roasted or seasoned diced tomatoes, undrained

3/4 cup reduced sodium chicken broth

2 teaspoons Cajun seasoning

1 teaspoon hot sauce

1 cup uncooked instant white rice

1 can (19 oz/540 mL) red kidney beans, drained, rinsed

1 medium green bell pepper, diced (1 cup)

6 green onions, thinly sliced, whites and greens separated

4 boneless pork chops (5 to 7 oz/140 to 170 g each)

2 tablespoons butter, melted

Steps

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1

Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
2

In large bowl, mix tomatoes, chicken broth, 1/2 teaspoon of the Cajun seasoning and the hot sauce. Add instant rice; stir, and let stand about 8 minutes or until most of liquid is absorbed. Stir in beans, bell pepper and green onion whites.
3

Meanwhile, coat pork chops with melted butter. Rub in remaining 1 1/2 teaspoons Cajun seasoning. Place pork chop on centre of each sheet of foil. Dividing evenly, spoon rice and vegetable mixture around each pork chop. Divide any remaining soaking liquid over tops of pork chops.
4

Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
5

Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 7 to 10 minutes longer or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with green onion greens.
6

To make in oven, place packs on cookie sheet. Bake at 375°F 30 to 35 minutes or until pork is no longer pink and meat thermometre inserted in centre reads at least 145°F. Garnish with green onion greens.