GREEN CHILE PORK CHOPS

4 boneless pork chops, 1/2-inch thick
1/2 teaspoon chili powder
1/2 teaspoon garlic salt
1 cup green salsa
1 can (16 oz.) pinto beans, rinsed and drained
1 package (10 oz.) frozen whole kernel corn, OR 1 can (15 1/4 oz.) whole kernel corn, drained
Tortilla chips (optional)

Preheat oven to 450 degrees F or grill to medium-high.

Center one pork chop on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil; sprinkle with chili powder and garlic salt. Top with salsa, pinto beans and corn.

Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Bake 13 to 17 minutes on a cookie sheet in oven OR grill 9 to 11 minutes in covered grill. Serve with tortilla chips, if desired.

Servings: 4
Source: Reynolds Kitchens