Pork En Papillote – a delicious recipe with pork chops, orange juice, teriyaki sauce, sesame oil, ground ginger, carrots. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut 4 15x12-inch pieces of parchment paper or aluminum foil; fold in half lengthwise, trim each into a large crescent shape. Place crescents on baking sheets. Brush one side of each crescent with vegetable oil, leaving edges ungreased.
2
Pound pork to 1/4-inch thickness. Combine orange juice, teriyaki sauce, sesame oil and ginger in a shallow dish; add pork and marinate for 30 minutes. Drain pork, reserving marinade; place pork on greased half of each parchment crescent. Arrange carrots over pork, spoon reserved marinade over carrots and sprinkle with sesame seed. Fold over remaining half of crescents. Pleat and crimp edges together to seal well, twist ends tightly to seal. Bake at 350 degrees F. for 20 minutes or until bags are puffed and lightly browned.
376
kcal
Calories
27
g
Fat
6
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 boneless pork chops 1/2-inch thick, 2 tablespoons orange juice, 2 tablespoons teriyaki sauce, 1 tablespoon sesame oil, and more.
Yes, Pork En Papillote falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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