These Grilled Pork Chops Foil Packets are a foil pouch recipe for the grill, filled with seasoned pork chops, baby potatoes, and finished with a robust Chimichurri sauce! Perfect no-fuss meal for weeknight and summer cooking with little clean-up.
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Easy Grilled Pork Chop Foil Packets
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!
If you haven’t embraced the foil packet bandwagon, you must! And start with these Grilled Pork Chops Foil Packets which feature well seasoned pork chops, tender potatoes, and a flavor-packed Chimichurri sauce. It’s over the moon.
Ingredients Needed
Here are the ingredients you’ll need for this foil packet recipe:
(Scroll below to the printable recipe card for details and measurements.)
- Boneless Pork Chops – You’ll need 6-ounce boneless center cut pork chops.
- Baby New Potatoes – Any potatoes work, but we prefer baby yellow (or red) potatoes because of their creaminess and thin, delicate skin which you can leave on for added flavor. They should be cleaned and cut into quarters.
- Onion – Sliced onion becomes tender and slightly sweet as it absorbs the moisture and flavors from the other ingredients.
- Garlic – Fresh garlic provides wonderful aromatics and flavor.
- Olive oil – Adds richness and necessary moisture.
- Seasonings – Italian seasoning, onion powder, garlic powder, crushed red pepper flakes, and salt and pepper season the dish.
- Chimichurri sauce – Fresh parsley and cilantro, garlic, jalapeño, salt, and olive oil are blended for an incredible sauce that brings the dish together.
How to Make Grilled Pork Foil Packets
Making these pork chop foil packets is super easy in just a few simple steps.
(Scroll below to the printable recipe card for details and measurements.)
- Prep the filling. In a large bowl, coat the pork chops, potatoes, onion, and garlic with the olive oil and season with the onion powder, garlic powder, crushed red pepper flakes and a few dashes of salt and pepper.
- Cut the foil and spray. Tear off four pieces of heavy aluminum foil (about 12×16-inches each.) Spray with nonstick cooking spray.
- Assemble the foil packets. 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. Over medium-high heat, grill for 15 minutes or until pork is cooked through (145 degrees F.)
- Make the chimichurri sauce. While the packets are grilling, place all of the ingredients for the chimichurri sauce in the bowl of a food processor. Pulse until combined and smooth.
- Serve. 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!
Tips for Success
- The size of the potatoes matter. The potatoes take the longest to cook, so it’s important to cut them small. If you prepare them properly, you should not need to pre-cook them. Baby potatoes are already fairly small, but they do vary in size. The potato pieces should be no bigger than 1-inch in size once cut.
- Use Heavy Duty aluminum foil. This kind of foil is thicker and sturdier than regular foil and can withstand very high heat and heavier food items.
- Generously spray the foil. It’s important to spray the foil with non-stick cooking spray to ensure the ingredients don’t stick and to prevent burning on the bottom.
- Seal the foil packets correctly. The packets should be fully sealed so nothing leaks, but not so tight that there’s no room for the steam to circulate.
- Be careful opening the packets. We recommend opening the cooked packet with tongs or while wearing even mitts to protect your hands from the hot steam escaping.
Make Ahead Preparation and Storing Leftovers
- Make Ahead: You can make the chimichurri sauce up to 5 days ahead of time and store it in an airtight container in the refrigerator. If you’re going camping, you can prep the foil packets the day before cooking. Place them on a baking sheet and store in the refrigerator overnight, then transfer to a cooler right before leaving. (NOTE: Make sure they are sealed well, so nothing leaks.)
- Storing Leftovers: Ditch the foil and transfer to an airtight container. Store in the refrigerator for up to 2 days. Reheat in the microwave.
More Foil Packet Meals:
- Kielbasa and Vegetable Foil Packets
- Shrimp Boil Foil Packets
- Jambalaya Foil Packets
- Pineapple Upside Down Cake Foil Packets
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Grilled Pork Chops Foil Packets
These Grilled Pork Chops Foil Packets are a foil pouch recipe for the grill, filled with seasoned pork chops, baby potatoes, and finished with a robust Chimichurri sauce! Perfect no-fuss meal for weeknight and summer cooking with little clean-up.
Servings: 4
Ingredients
- 4 (6 ounces each) boneless center cut pork chops
- 1 pound baby new potatoes , cleaned, cut into quarters
- 1 medium sweet onion , peeled, cut into 1-inch pieces
- 2 cloves garlic , minced
- 5 tablespoons extra virgin olive oil
- 2 teaspoons dried Italian seasoning
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon red pepper flakes
- salt and pepper , to taste
Chimichurri Sauce
- 1 & 1/2 cups fresh parsley leaves
- 1 & 1/2 cups fresh cilantro leaves
- 2 cloves garlic , peeled and smashed
- 1 medium jalapeño pepper , stem removed
- 2 teaspoons kosher salt
- 1/2 cup extra virgin olive oil
Instructions
- Preheat an outdoor grill to medium-high.
- In a large bowl, coat the pork chops, potatoes, onion, and garlic with the olive oil and season with the Italian seasoning, onion powder, garlic powder, red pepper flakes and a few dashes of salt and pepper.
- Tear off four pieces of heavy aluminum foil (about 12×16-inches each.) Spray with nonstick cooking spray.
- Evenly distribute the potatoes and onion 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!
Notes
The size of the potatoes matter. The potatoes take the longest to cook, so it’s important to cut them small. If you prepare them properly, you should not need to pre-cook them. Baby potatoes are already fairly small, but they do vary in size. The potato pieces should be no bigger than 1-inch in size once cut.
Use Heavy Duty aluminum foil. This kind of foil is thicker and sturdier than regular foil and can withstand very high heat and heavier food items.
Generously spray the foil. It’s important to spray the foil with non-stick cooking spray to ensure the ingredients don’t stick and to prevent burning on the bottom.
Seal the foil packets correctly. The packets should be fully sealed so nothing leaks, but not so tight that there’s no room for the steam to circulate.
Be careful opening the packets. We recommend opening the cooked packet with tongs or while wearing even mitts to protect your hands from the hot steam escaping.
Nutrition
Calories: 511kcal | Carbohydrates: 29g | Protein: 4g | Fat: 45g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 33g | Cholesterol: 1mg | Sodium: 1192mg | Potassium: 731mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1972IU | Vitamin C: 60mg | Calcium: 80mg | Iron: 3mg
This was good!
Can this be baked in the ove? If so, what temperature and time? I would love to try this recipe. However it is 7 degrees outside. ?
Hi Mary! I haven’t tested this particular recipe in the oven, but I bet it would work fine in a preheated 400F oven for about 25 minutes.
Thanks for sharing! Made this for guests tonight, they pronounced it the best summer dinner ever.
Yay!! It’s a favorite over here, so I’m thrilled to hear this!
We LOVED these foil packs… the perfect summer food and so easy to make!!