Ingredients
4
bone-in smoked pork chops (about 1 3/4 lb)
1/4
cup bourbon
1/4
cup packed brown sugar
1/2
teaspoon ground mustard
1/4
teaspoon ground red pepper (cayenne)
2
tablespoons unsalted butter
1
clove garlic, finely chopped
1
can (15.8 oz) black-eyed peas, drained, rinsed
1/2
lb fresh green beans, ends trimmed, beans cut in half crosswise
Preparation
Heat oven to 450°F. Cut 4 (18x12-inch) sheets of heavy-duty foil. Place 1 pork chop on center of each sheet of foil.
In 1-cup microwavable measuring cup, mix bourbon, brown sugar, mustard and ground red pepper. Microwave uncovered on High 2 to 3 minutes or until mixture has reduced to about 3 tablespoons. Brush mixture evenly over pork.
In medium microwavable bowl, microwave butter and garlic uncovered on High 30 to 45 seconds or until butter is melted. Add peas; toss. Stir in green beans. Divide pea-bean mixture evenly on top of each pork chop.
Bring up 2 sides of foil so edges meet. Seal edges, making tight 1-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets in ungreased 15x10x1-inch pan.
Bake about 30 minutes or until pork chops are hot and green beans are crisp-tender. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Carefully transfer pork chops, vegetables and cooking liquid to individual dinner plates.
