Pork Chop And Vegetables Oven Pouch Meals | Easy Recipe | PORK CHOP | The Southern Mountain Kitchen

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile.

pork chops

🥗Healthier: chicken breasts

💰Cheaper: pork loin

Chicken breasts are leaner, while pork loin is a more economical cut.

Cut 2 medium-sized potatoes into cubes, about 1 medium potato per pouch.

Set the cut potatoes aside.

Slice 1/2 cup of baby carrots into smaller pieces and set aside.

Slice 3/4 cup of mushrooms into thin slices and set aside.

Slice 1/3 of a medium onion into small pieces and set aside.

Spray a piece of aluminum foil with non-stick cooking spray.

Place 1 pork chop in the center of the sprayed foil.

Season the pork chop with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of Memphis seasoning, and 1/2 teaspoon of chili powder.

Sprinkle 1/2 teaspoon of flour over the pork chop.

Add 2 tablespoons of butter on top of the pork chop.

Add 1/2 teaspoon of minced garlic on top of the pork chop.

Drizzle 1/2 teaspoon of Worcestershire sauce over the pork chop.

Distribute the prepared vegetables (potatoes, carrots, mushrooms, and onions) evenly around the pork chop in the foil pouch.

Preheat the oven to 350°F (175°C).

Fold the foil over the pork chop and vegetables to create a sealed pouch.

Repeat the process to create a second pouch with the remaining ingredients.

Place the pouches in the oven and bake for 1 hour.

Remove from the oven and serve.

Cooking Techniques

Equipment Needed

Spice Level: