Best Pork N Veggie Packets Recipes

PORK CHOP FOIL PACKETS

Pork Chop Foil Packets image

A delicious blend of pork and vegetables topped with a creamy mushroom and onion sauce and baked in foil.

Provided by DHANO923

Categories Main Dish Recipes Pork Pork Chop Recipes Boneless

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

aluminum foil
1 serving cooking spray
1 (10.5 ounce) can condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
¼ teaspoon ground black pepper
4 medium russet potatoes, peeled and cut into 1/4-inch slices
4 (4 ounce) boneless pork chops
2 carrots, peeled and cut into 1/2-inch slices
1 cup mushrooms, sliced
2 cups fresh green beans, trimmed

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Tear 4 large pieces of aluminum foil, each about 14 inches long. Spray each lightly with cooking spray.
Mix condensed soup, onion soup mix, and pepper together in a small bowl until well blended.
Dividing ingredients evenly, place some sliced potatoes on the center of each piece of foil, followed by a pork chop, carrots, mushrooms, green beans, and the condensed soup mixture. Fold the packets by bringing the 2 long ends of foil together and folding over twice to make a seal. Seal the short ends by folding each end over 2 to 3 times; this allows the meat and vegetables to steam. Place the packets on a large cookie sheet.
Bake in the preheated oven until chops are no longer pink in the center and potatoes are tender, about 30 minutes. Allow packets to sit for 5 minutes before opening.

Nutrition Facts : Calories 444.5 calories, Carbohydrate 56.1 g, Cholesterol 65 mg, Fat 10.5 g, Fiber 6.3 g, Protein 33.2 g, SaturatedFat 3 g, Sodium 1180 mg, Sugar 5.6 g

BRAISED PORK AND VEGGIE POCKETS

Braised Pork and Veggie Pockets image

Provided by Trisha Yearwood

Categories main-dish

Time 3h25m

Yield 24 servings

Number Of Ingredients 27

Ingredients

1 tablespoon kosher salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground mustard
1 1/2 teaspoons ground sage
1 1/2 teaspoons sweet smoked paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly cracked black pepper
1 1/2 pounds boneless pork shoulder
2 tablespoons vegetable oil
1 red onion, cut into sixths
1 navel orange, quartered
3 cups sweet tea
5 ounces frozen spinach, thawed
Half of a 15.5-ounce can black beans, drained and rinsed
5 ounces frozen corn, thawed
1 cup shredded pepper jack cheese
1 cup shredded extra-sharp Cheddar
1/2 cup pickled jalapenos, chopped
2 tablespoons chopped fresh cilantro
1 tablespoon kosher salt
2 teaspoons freshly cracked black pepper
1 scallion, chopped
1/2 red bell pepper, cut into small dice (about 1 cup)
Four 15-ounce boxes refrigerated rolled pie crusts
All-purpose flour, for dusting
1 large egg, beaten

Steps:

For the pork: Preheat the oven to 350 degrees F.
In a small mixing bowl, combine the salt, chili powder, cumin, mustard, sage, paprika, cinnamon and cracked black pepper. Massage the pork shoulder all over with the dry rub.
Place a large Dutch oven over high heat. Add the oil and heat until shimmering. Put the pork shoulder in the pot and sear on all sides until golden brown, about 4 minutes per side. Set the pork aside.
Reduce the heat to medium and add the red onion and orange to the pot. Cook, stirring, until the orange edges are caramelized, about 6 minutes. Put the pork back in and pour in the sweet tea. The tea should cover about two-thirds of the pork; it should not be fully submerged. Cover the pot with a lid. Oven-braise the pork, turning it over halfway through the cooking time, until fork-tender, about 2 hours.
For the pockets: Meanwhile, assemble the vegetable filling. Squeeze the spinach to remove all of the moisture. Use your fingers to break up the spinach as you sprinkle it into a large mixing bowl. Add the black beans, corn, pepper jack, Cheddar, pickled jalapenos, cilantro, salt, black pepper, scallion and bell pepper. Stir thoroughly to combine.
Remove the pork from the pot and discard the cooking liquid. Using 2 forks, shred the pork into bite-size chunks, making sure to discard any fatty pieces. Add the pork to the vegetable filling and toss to combine.
Line 2 baking sheets with parchment paper. Spread 2 rounds of pie crust dough onto a surface lightly dusted with flour. Place six 1/4-cup mounds of filling onto the first round of pie dough, leaving space in between each mound. Lay the second round of dough directly on top of the mounds. Using a pizza cutter, make slices in the dough to separate each mound and form a triangular pocket.
Working with one triangle at a time, press the tip of a fork along the edges to seal the pocket on all 3 sides. Place the sealed pocket on one of the parchment-lined baking sheets. Continue with the remaining dough and filling. Brush the triangles with the beaten egg to ensure even browning. Bake until golden brown and crispy, 25 to 30 minutes. Serve warm.