Comida Kraft
Recipe Box

Pork Chops with Green Beans and Rice

Prep Time
20
min.
Total Time
40
min.
Servings

4 servings

Grill the pork chops on the grate and the green beans and rice in a foil packet for a better-for-you main dish with easy cleanup.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat grill to medium-high heat.
  • Whisk dressing and jam until well blended; brush 2 Tbsp. onto chops. Let stand 10 min.
  • Meanwhile, place rice in center of large sheet heavy-duty foil; top with beans. Bring up foil sides to form bowl. Gradually pour broth and remaining dressing mixture over beans. Double fold top and ends to seal packet, leaving room for heat circulation inside.
  • Place chops and foil packet on grill grate. Grill 20 min. or until chops are done (160ºF) and most of the liquid in foil packet is absorbed, removing packet from grill after 15 min. (Do not open packet until chops are done.)

Make Ahead

Pork chops can be brushed with dressing mixture and refrigerated overnight before grilling as directed.

Substitute

Prepare using apricot preserves.

Cooking Know-How

To ensure your pork is done but not overcooked, grill until just a hint of pink remains (160°F). Transfer to plate; cover with foil. Let stand 5 min. before serving.

Servings

  • 4 servings

Healthy Living

  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2-1/2 Carb Choice

Diet Exchange

  • 2 Starch
  • 1 Vegetable
  • 2 Meat (L)
  • 2 Fat

Nutrition Bonus

Feel good about serving friends and family this easy-to-make main dish that can help them eat right.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 360
Total fat 13g
Saturated fat 2.5g
Cholesterol 50mg
Sodium 540mg
Carbohydrate 39g
Dietary fiber 2g
Sugars 8g
Protein 21g
% Daily Value
Vitamin A 10 %DV
Vitamin C 8 %DV
Calcium 6 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I only made the rice part of this recipe. I only made the rice part of this recipe. After having the foil packet tear and dump all the broth onto the coals, the next time we grilled, I put everything in a metal loaf pan and covered it with foil. Worked beautifully. I would suggest using vegetable broth and no salad dressing. I also made this with 10 oz. thawed chopped spinach, chopped raw mushrooms and stirred in feta cheese when it was done. Yummy!!!
Date published: 2005-07-04
Rated 5 out of 5 by from I tried this recipe and absolutely loved it! I tried this recipe and absolutely loved it! It was not difficult to make. I did not use the grill, but instead cooked the pork chops in a covered frying pan and cooked the rice and veggies seperately. I cooked the rice using chiken broth. the chops came out so tender and they were just out of this world!!! Will definitely use this recipe again!
Date published: 2008-01-25
Rated 3 out of 5 by from Cooked the rice in chicken broth separately, cooked the string beans separately also but drizzled... Cooked the rice in chicken broth separately, cooked the string beans separately also but drizzled the sauce over it and let it cook in a bit. Used stove grill, got the grill marks and good flavor too. The sauce was a bit tangy but after cooking the meat it tasted better, even grilled some onions and drizzled the sauce over it... Family loved it...
Date published: 2006-04-26
Rated 5 out of 5 by from This is a winner! This is a winner! The chops were succulent and flavorful. I used regular rice (I was out of Minute Rice), following proportion directions on the box, and the beans and rice cooked up perfectly. An easy, delicious side dish that was ready when the chops were done. I used a foil bag for the rice and beans, which worked out very well.
Date published: 2005-06-17
Rated 4 out of 5 by from This is an excellent recipe. This is an excellent recipe. I changed the amount of jelly used in it the second time I made it. 2/1 ratio, I marinade the chops for at least 4 hours, and while cooking brush on more. I cooked the rice and green beans on the grill in an aluminum bowl instead of a foil packet, everyone loves this when I make it.
Date published: 2007-08-31
Rated 5 out of 5 by from I only made Pork Chops and I made them in the oven. I only made Pork Chops and I made them in the oven. I used sugar free apricot jam with the Kraft Italian dressing. Baked at 400 for 20 minutes, the chops came out tasting like a pork roast , tender and juicey, my husband loved them and so did I. We will be having them again. Thank You
Date published: 2005-06-22
Rated 5 out of 5 by from Loved the combo jam and Italian dressing for marinade and on the rice. Loved the combo jam and Italian dressing for marinade and on the rice. Nice easy BBQ meal for a hot day. I used pork loin w/o bone and they were tender and delicious...used zucchini from the garden with the rice and the rice was wonderfully seasoned. Thanks for all the great recipes!
Date published: 2005-08-15
Rated 3 out of 5 by from I would make it again, but I would not bother with the beans and rice. I would make it again, but I would not bother with the beans and rice. I didn't like the flavor of the dressing and jam on them. It worked great on the chops however, and we even saved a little for dipping. We used a countertop grill for the chops, and baked the rice and beans.
Date published: 2005-08-25
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