Pork Chops in a Bundle
Experience the ultimate comfort meal with "Pork Chops in a Bundle," a delectable one-dish dinner that combines tender pork chops, seasoned vegetables, and a touch of buttery richness, all baked to perfection in individual foil packets. This easy recipe is perfect for busy weeknights, offering a no-mess solution with pre-portioned bundles of juicy pork, garlicky potatoes, sweet carrots, and savory onions infused with rosemary and paprika. The foil-sealed cooking method locks in moisture and flavor, ensuring every bite is succulent and satisfying. With minimal prep time and effortless cleanup, this oven-baked delight is ideal for family dinners or casual gatherings. Serve straight from the packet for a rustic touch or plate it for an elevated presentation—either way, "Pork Chops in a Bundle" is a guaranteed crowd-pleaser!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces pork chops (bone-in or boneless)
- 3 medium potatoes (sliced thinly)
- 2 medium carrots (sliced into sticks)
- 1 medium onion (sliced into rings)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 4 teaspoons butter
- 4 sheets aluminum foil
Instructions
Preheat your oven to 375°F (190°C).
Lay out 4 large sheets of aluminum foil, each big enough to wrap a pork chop and vegetables in a secure bundle.
In a mixing bowl, combine the sliced potatoes, carrots, and onions. Drizzle the vegetables with olive oil, minced garlic, dried rosemary, paprika, 1 teaspoon of salt, and black pepper. Toss well to coat evenly.
Place one pork chop in the center of each foil sheet. Season each pork chop with the remaining 0.5 teaspoon of salt.
Divide the seasoned vegetable mixture evenly among the 4 foil sheets, arranging them on top and around each pork chop.
Top each bundle with 1 teaspoon of butter for added richness.
Fold the foil sheets around the pork chops and vegetables to create sealed packets. Make sure they are tightly sealed but leave a little space inside for steam to circulate.
Transfer the packets to a baking sheet and place them in the preheated oven.
Bake for 35 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the potatoes are fork-tender.
Carefully remove the bundles from the oven and let them rest for 5 minutes.
To serve, carefully open each foil packet to avoid steam burns and plate the pork chops and vegetables as desired.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 4021 mg | 175% | |
| Total Carbohydrate | 102.2 g | 37% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 13.5 g | ||
| Protein | 124.2 g | 248% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3933 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
