Foil-Packet Barbecue Pork Chops with Succotash

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  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 4 servings
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4 boneless pork chops (1 inch thick, about 6 ounces each)

Kosher salt and freshly ground pepper

1/2 cup barbecue sauce

1/2 cup hot pepper jelly

2 cups frozen lima beans, thawed

2 cups frozen corn kernels, thawed

1 15.5-ounce can hominy, drained and rinsed

2 scallions, sliced (white and green parts separated)

1 teaspoon chopped fresh thyme

4 tablespoons unsalted butter, melted


  1. Preheat a grill to medium high. Lay out four 12-by-18-inch sheets of heavy-duty foil. Season the pork chops on both sides with salt and pepper. Whisk the barbecue sauce and hot pepper jelly in a small bowl. Remove 1/3 cup of the sauce to a separate bowl and brush all over the pork chops; reserve the remaining sauce.
  2. Mix the lima beans, corn, hominy, scallion whites, thyme and melted butter in a large bowl. Season with salt and pepper.
  3. Divide the vegetable mixture among the foil sheets, mounding it slightly. Top each mound with a pork chop. Bring the 2 short ends of the foil together and fold twice to seal; fold in the sides to form a packet.
  4. Grill the packets pork-side down, 6 minutes. Flip and cook 2 more minutes. Meanwhile, heat the reserved sauce in a small saucepan or in the microwave. 
  5. Carefully open the packets and spoon some of the sauce on the pork chops; sprinkle with the scallion greens. Serve with the remaining sauce.

Cook’s Note

Put your food on either side of the foil -- the shiny and matte sides conduct heat equally well.

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