Pork Chop Packet Dinners

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  • 2 tablespoons vegetable oil
  • 4 pork chops
  • Pepper
  • 1 small onion, thinly sliced
  • 2 medium potatoes, thinly sliced
  • 1 package frozen corn on the cob
  • 1 teaspoon dill weed (optional)
  • 4 rectangles of foil 16 x 12 inches each


  1. Heat oven to 350 degrees F.
  2. In large skillet heat oil. Brown pork chops in oil; season with pepper.
  3. Place 1 pork chop on center of each piece of foil.
  4. Place 1/4 of onion and potato slices on top of each pork chop.
  5. Place 1 frozen ear of corn next to pork chop on foil.
  6. Sprinkle 1/4 teaspoon dill weed over each dinner, if desired; top with 1 tablespoon butter.
  7. Fold foil around pork chop and corn; seal top and sides securely.
  8. Place packets in 15 x 10-inch jellyroll pan.
  9. Bake for 1 hour or until corn is hot and potatoes and pork chops are tender.

Yield: 4 servings

Disclaimer: For health reasons, we do not encourage cooking in aluminum foil. We suggest either parchment baking paper or, if grilling, natural cedar wraps.