Source: Melissa Cookston


50 mins


20 mins



What You’ll Need

4 Prairie Fresh® pork chops, about 1/2" thick

1/2 cup shredded carrots
1 cup broccoli florets
1/2 cup medium red onion, cut into strips
1/2 red bell pepper, cut into strips
1 cup shredded cabbage
2 cups cooked rice

1/2 cup soy sauce
1/4 cup maple syrup
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
2 teaspoons minced garlic
1 teaspoon minced ginger


  1. In a small bowl, mix marinade ingredients together.
  2. Put pork chops in a resealable bag. Pour marinade in bag. Marinate for 30 minutes. Remove pork chops from bag, reserving marinade.
  3. Preheat oven to 375 F.
  4. Tear four 12" x 12" strips of heavy-duty aluminum foil. Place a pork chop in the middle of each square and top with 1/4 of the carrots, bell peppers, broccoli, onions, and cabbage in each packet. Wrap foil up each side of the chop. Spoon 2 tablespoons of the reserved marinade into each packet. Wrap tightly. Place the packets on a sheet pan and spread out evenly.
  5. Place sheet pan in oven and cook for about 20 minutes until chops reach 145 F. Remove from oven and let rest.
  6. Make rice according to package directions while pork chops are cooking. When rice and chops are done, place each chop, vegetables and some rice on a plate and serve.