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!
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Grilled Pork Chops and Potato Foil Packets with Chimichurri Sauce

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!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Servings: 4

Ingredients

  • 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 jalapeƱo pepper , stem removed
  • 2 teaspoons kosher salt
  • 1/2 cup extra virgin olive oil

Instructions

  • 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!