This foil baked pork chops recipe is a perfect weeknight dinner option. Tender and juicy pork chops are seasoned with a flavorful blend of herbs and spices, then baked in foil with a colorful medley of vegetables. The foil packets seal in all the delicious flavors, resulting in a moist and flavorful dish. It's a one-pan meal that requires minimal effort and cleanup, making it a convenient option for busy nights. Serve these foil baked pork chops and veggies with a side of mashed potatoes or rice for a complete and satisfying meal.
Ingredients
- 4 boneless pork chops
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup baby carrots
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1/2 red onion, sliced
- 2 tablespoons butter, melted
- 2 tablespoons chopped fresh parsley, for garnish
Directions
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine the minced garlic, dried thyme, dried rosemary, paprika, salt, and black pepper.
- Rub the spice mixture all over the pork chops, coating them evenly.
- Tear 4 large sheets of aluminum foil and brush the center of each sheet with olive oil.
- Place a seasoned pork chop on each oiled foil sheet.
- Arrange the baby carrots, bell pepper slices, zucchini slices, yellow squash slices, and red onion slices around the pork chops on the foil sheets.
- Drizzle the melted butter over the pork chops and vegetables.
- Fold the sides of the foil over the pork chops and veggies to create sealed packets.
- Place the packets on a baking sheet and transfer to the preheated oven.
- Bake for 25-30 minutes, or until the pork chops are cooked through and the vegetables are tender.
- Carefully open the foil packets, being cautious of the steam, and transfer the pork chops and veggies to serving plates.
- Garnish with chopped fresh parsley.
- Serve hot and enjoy!
