Pork chops are a steady fan favorite in our household – and campsites! When I stumbled upon Betty Crocker’s version of this staple, I knew it would be worth the effort (which, by the way, is
Camp Recipes: Honey Cumin BBQ Pork Chops
1/4 C. BBQ Sauce 1 tablespoon honey 1 teaspoon ground cumin 1/2 teaspoon ground garlic 1 pork chop, 3/4 - 1" thick 1 ear of corn, uncooked, cut in half 1/2 cup baby carrots, cut lengthwise 1/2 cup new potatoes, cut into 1/2" pieces 1/4 cup broccoli butter salt pepper
Make large double layer square of foil. Spray with non-stick cooking spray. In a small bowl, mix BBQ sauce, honey, cumin and garlic. Stir until blended. Place the pork chop on the foil. Season with salt and pepper to taste. Layer the carrots, potatoes and broccoli on top of the pork chop then coat the vegetables and pork chop with the BBQ & honey sauce mix. Butter the corn to taste and place the pieces next to or on top of the vegetables. Season all ingredients with salt and pepper (and red pepper flakes if you want a kick). Wrap and seal the aluminum foil. Leave room in the packet to allow air to flow through as it cooks. Cook on hot coals or a covered grill for 15 - 20 minutes. Flip about half-way through. Open with caution – there will be plenty of steam. Grab your knife and fork and enjoy!
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