- 2 sheets (12×18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
- 2 boneless pork chops, 1/2 inch thick
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic salt
- 1 (16 ounce) can pinto beans, rinsed and drained
- 1 (11 ounce) can corn with red and green bell peppers, drained
- 1 (10 ounce) can diced tomatoes with lime juice and cilantro
- Preheat oven to 450 degrees F or grill to medium-high.
- Center one pork chop on each sheet of Reynolds Wrap(R) Heavy Duty Aluminum Foil; sprinkle with chili powder and garlic salt. Top with pinto beans, corn and tomatoes.
- Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
- Bake 16 to 18 minutes on a cookie sheet in oven OR grill 9 to 11 minutes in covered grill.