Pork cutlets with succotash salad in parcels of grilled foil

The dish is perfect for picnics. Each serving consists of natural pork cutlets with succotash vegetable salad and fried in a separate package of foil. Pork loin cutlets pre-grated with hot barbecue sauce and put on a sheet foil over a mixture of corn kernels, lima beans, onions and butter. It will not take you to grill each bundle on the grill more than one 0 minutes. It turns out very quickly, tasty and satisfying. Serve with warm barbecue sauce and enjoy all the tastes of juicy meat and vegetables. Share with friends: Time: 25 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

4 natural boneless pork cutlets (2.5 cm thick, about 180 gr. each)
0.5 tbsp. barbecue sauce
0.5 tbsp. hot pepper jam
2 tbsp. frozen lima beans, thaw
2 tbsp. frozen corn in grains, defrost
1 can (430 gr.) Canned khomini corn, washed
2 feathers of green onion, chopped (white parts separate from green)
1 tsp chopped fresh thyme
4 tbsp. l (60 gr.) Melted butter

Recipes with similar ingredients: pork loin, pork, sauce for barbecue, chili sauce, lima beans, corn, thyme

Recipe preparation:

Preheat the grill to medium heat. Prepare four sheets foil size 30×45 cm.
Sprinkle pork cutlets on both sides with salt and black pepper. AT In a small bowl, combine barbecue sauce and hot pepper jam. Transfer 1/3 Art. sauce in a separate bowl, grease all remaining pork cutlets; set aside the remaining sauce.
In a large bowl, mix lima beans, corn, homini, white slices of green onions, thyme and melted butter. Salt and pepper.
Spread the succotash evenly over the sheets of foil. From above put a pork cutlet on each vegetable slide. Flatten 2 short end the foil together and fold twice to seal; fold sides to form a bundle. Note Lay vegetables with meat on either side of the foil: shiny and matte side conduct heat equally well.
Fry the parcels on the grill pork down, 6 minutes. Flip and cook another 2 minutes. Meanwhile, heat the shelved sauce in a small saucepan or microwave.
Carefully unfold the bundles and put some sauce on the pork chops; sprinkle with green onions. Serve with the rest the sauce.