pocket pork chops

(1 rating)
Recipe by
Pam Sizemore
Hinesville, GA

These are the reasons why I love this receipe: This is great for less mess (no pots or pans to clean!), easy to prepare and fantastic for busy people.

(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 40 Min

Ingredients For pocket pork chops

  • 6
    6"-8" square aluminum foil sheets
  • 6 md
    pork chops (bone in, any cut will work)
  • 6 md
    russet potatoes (peeled and sliced)
  • 2 lg
    yellow onions (peeled and sliced)
  • 1 lb
    baby carrots
  • 1 can
    golden cream of mushroom soup
  • 1
    vegetable spray

How To Make pocket pork chops

  • 1
    pre-heat oven to 350 degrees
  • 2
    spray aluminum foil sheets lightly with vegetable spray
  • 3
    place (1) pork chop on each aluminum foil sheet
  • 4
    evenly divide and layer vegetables on top of each pork chop; first onions, then potatoes, then carrots
  • 5
    evenly divide and dollop, by the tablespoon, cream of mushroom soup on top of carrots
  • 6
    pull top and bottom of foil sheet to top and tightly fold down; tightly roll each end inward (this forms a pocket)
  • 7
    place pockets on oven rack placed in middle of oven; bake for 40 minutes; serve

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