[adapted from a Reynolds foil recipe I got in the mail ages ago]
4 sheets (12x18 inches each) heavy duty aluminum foil
1 small onion, sliced
4 boneless pork chops, about 1/2 inch thick
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 1/2 tablespoons soy sauce
1/4 teaspoon sugar
1/2 teaspoon minced garlic
salt and pepper to taste
Preheat oven to 450F. Center onion slices on each sheet of aluminum foil. Top with pork chops; sprinkle with salt and pepper. Combine cream of mushroom soup, sugar, garlic, and soy sauce; spoon over pork chops. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake 16 to 18 minutes (or until done) on a cookie sheet in oven. Serve over rice.
4 sheets (12x18 inches each) heavy duty aluminum foil
1 small onion, sliced
4 boneless pork chops, about 1/2 inch thick
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 1/2 tablespoons soy sauce
1/4 teaspoon sugar
1/2 teaspoon minced garlic
salt and pepper to taste
Preheat oven to 450F. Center onion slices on each sheet of aluminum foil. Top with pork chops; sprinkle with salt and pepper. Combine cream of mushroom soup, sugar, garlic, and soy sauce; spoon over pork chops. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake 16 to 18 minutes (or until done) on a cookie sheet in oven. Serve over rice.
***note: sometimes I leave out the onion
***note2: this works well with chicken, too
***note2: this works well with chicken, too
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