A foil packet recipe for the grill, filled with seasoned pork chops, baby potatoes, and finished with a robust Chimichurri sauce! Perfect for weeknight and summer cooking!
This recipe was developed by me for Smithfield, who I have an ongoing relationship with. All opinions are 100% my own. Thank you for helping to support the brands that I love!
I don’t really follow a lot of the cooking trends that come and go; salad in jars, smoothie bowls, and everything unicorn themed, for example. Fun, sure. But totally impractical for my life.
BUT, I’m sort of obsessed with foil packet meals right now, which are all the rage. What’s not to love though, really? Easy prep, all-in-one meal, and effortless clean up. All things I adore!
So, check it out. My beloved Smithfield has a new addition to their product line and I am smitten. They’re individually wrapped single-serving seasoned and marinated boneless pork chops. Once again making dinner easy, quick, and hassle-free. And perfect for foil packet summer grilling!
Smithfield has a wide variety of fresh cuts including roasts, loin filets, sirloins, chops, and tenderloins to suit several cooking styles and dishes. Slow marinated in delicious seasonings including Roasted Garlic & Cracked Black Pepper, Slow Roasted Golden Rotisserie, or Hardwood Smoked Bacon & Cracked Black Pepper. There’s something for everyone and they can easily be grilled, roasted, or sautéed.
For more 30-minute meal preparation ideas, check out their video for Garlic & Herb Tenderloin with Apple Ginger Chutney, and visit Smithfield or their Facebook page.
If you haven’t embraced the foil packet bandwagon, you must! And start with these pork chops, potatoes, and Chimichurri sauce. It’s over the moon.
- • 4 (6 ounce) Smithfield Roasted Garlic and Herb Boneless Center Cut Pork Chops
- • 1 pound small new potatoes, cleaned, cut into quarters
- • 2 tablespoons extra virgin olive oil
- • salt
- • pepper
- Chimichurri Sauce
- • 1 1/2 cups fresh parsley leaves
- • 1 1/2 cups fresh cilantro leaves
- • 2 garlic cloves, smashed
- • 1 medium jalapeño pepper, stem removed
- • 2 teaspoons kosher salt
- • 1/2 cup extra virgin olive oil
- Preheat an outdoor grill to medium-high.
- In a medium bowl, coat the potatoes with the olive oil and season with a few dashes of salt and pepper.
- Tear off four pieces of heavy aluminum foil (about 12x16-inches each.) Spray with nonstick cooking spray.
- Evenly distribute the potatoes among the sheets of foil. Top with a pork chop.
- Fold in the sides of the foil and seal to form the packet.
- Grill for 15 minutes or until pork is cooked through (145 degrees F.)
- In the meantime, place all of the ingredients for the chimichurri sauce in the bowl of a food processor. Pulse until combined and smooth.
- Carefully open the pork packets, releasing the steam.
- Transfer pork and potatoes to individual plates; spoon some of the chimichurri sauce over the top and serve!