2 | sheets (12x18-inches each) Reynolds Wrap® Release® Non-Stick Foil |
2 | boneless pork chops (4 oz. each) |
| Seasoned salt and pepper |
2/3 | cup apricot preserves |
1 | tablespoon soy sauce |
1/2 | teaspoon garlic powder |
1 | package (16 oz.) frozen stir fry vegetables with broccoli, onion and bell peppers |
PREHEAT oven to 450°F OR grill to medium-high.
CENTER one pork chop on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food. Sprinkle with seasoned salt and pepper. Combine apricot preserves, soy sauce and garlic powder. Spoon 1 tablespoon mixture over each pork chop. Arrange vegetables beside pork chops; drizzle with remaining sauce.
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
BAKE 18 to 20 minutes on a cookie sheet in oven OR GRILL 10 to 12 minutes in covered grill until pork chops are no longer pink in center.
SERVING SUGGESTION: Serve with hot cooked rice, if desired.
Number of Servings: 2
Nutrition Information:
(Per Serving)
| calories | | 558 |
| grams fat | | 13 |
| % calories from fat | | 21 |
| milligrams cholesterol | | 73 |
| milligrams sodium | | 831 |
| grams carbohydrates | | 82 |
| grams fiber | | 6 |
| grams protein | | 30 |
WW Points: 11
Cal: 558 ; Fat: 13 ; Fiber: 4
