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 12x16-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