Approximate cooking time: 20 minutes
Serves 4
Ingredients:
- 4 (6 oz) boneless pork chops
- 2/3 cup apricot preserves
- 2 tbsp gluten free soy sauce (Sans J)
- 1 tsp garlic powder
- 1 (16 oz package) frozen stir fry vegetables with broccoli, onion and bell peppers
- 4 sheets of aluminum foil, approximately 12×12 inch pieces
- salt and pepper, to taste
Directions:
- Preheat oven to 450 degrees F.
- Center one pork chop each on a sheet of aluminum 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 4 packets.
- Bake 18 to 20 minutes on a cookie sheet in oven until pork chops are no longer pink in center.
- Serve over hot cooked rice.
Photo Credit: Food Fire