Ingredients
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4 pork chops, bone in, thawed
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1 large onion, sliced, and separated into rings
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8 new potatoes, quartered (small, golf ball size)
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8 carrots, peeled (I use whole carrots, thin ones, 1/2 to 3/4 inch diameter)
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1/4 cup milk
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salt and pepper
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2 cups green peas, divided (I use extra peas, 3/4 cup in each)
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10 1/2 ounces fat-free cream of mushroom soup
Instructions
- Lay out 4 large (the long foil) heavy duty foil squares, large size foil. 2 foot by 2 foot Squares.
- Divide onion rings (popped apart) evenly between the 4 squares, placing them in the middle in about a 5 inch circle. Surround the onions with 8 quarters of the potato. Season very lightly with salt and pepper.
- Season each chop with salt and pepper and place 1 chop on top of onion and potatoes on each square.
- Nest 1/2 cup of the peas between the carrots on top of the chop in each bundle. I use the carrots to corral the peas.
- Mix soup and milk and divide equally, pouring over peas and carrots.
- Season lightly again with salt and pepper.
- Pull up corners and seal foil tightly. Tightly, no vents!
- Place in 375 degree oven for 1 hour 15 minutes.
- Remove from oven, carefully (using a knife or fork) tear hole in the top of the foil, and let the steam release for 5 minutes.
- Carefully pour each bundle onto plate or pasta bowl and serve.