Friday, April 6, 2012

Pork-N-Veggie Pockets


  • 1 small boneless cutlet per person (5 for us)

  • 1 bag frozen California mix veggies (broccoli, cauliflower, carrots)

  • 1 (8 oz) can sliced water chestnuts, drained

  • 1 med. green pepper, sliced

  • 2 green onions, sliced

  • 1/4 cup reduced-sodium soy sauce

  • 4 tsp. sesame oil

  • 1 tsp. ground ginger

  • cooked rice, optional

  • chow mein noodles, optional


  1. Using foil pockets, (homemade or store bought....the Schwans driver gave me ours), place 1 pork cutlet in each pocket.

  2. Evenly divide vegetables (California mix, green pepper, and green onion) amongst the pockets.

  3. Combine soy sauce, sesame oil, and ground ginger in a small dish or measuring cup. Divide and drizzle over pork and vegetables in each pocket.

  4. Fold foil around meat and vegetables to form a tight seal.

  5. Grill over medium heat on a covered grill for 10-12 minutes, or until the vegetables are tender and the meat is no longer pink.

  6. Serve with prepared rice and garnish with chow mein noodles, if desired.

Hint: These can be prepared and frozen ahead of time as single serving meals, or for campfire meals. Let the kids help: whether it is loading the pockets, or sealing them - get everyone involved! If you buy from Schwan's, ask your delivery person about foil grill pockets, my salesman/driver has been very generous to share plenty foil pockets with our family. Enjoy!

This recipe is linked up over at Friday Foods on MomTrends - go see what other recipes are being shared today!

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