Fire up the grill (or light the campfire) for these balsamic marinated pork chop foil packs. Tender veggies and pork roasted all in one packet.
The ultimate in convenience food - wrapping up a meal when you have a moment so you can cook when dinner time comes! We love making up foil packets to cook on the grill or campfire. Not a fan of pork? Chicken Foil Packs work equally as well.
Chop up a Watermelon Feta Salad as your starter course, and don't forget a full jar of Iced Tea with Honey. These are all easy to make ahead of time, and offer lots of ways the kids can assist. Feel free to play around with the marinade and seasonings to make this recipe your own.
Key Ingredients
Pork Chops - Boneless, maybe around an inch thick. These will cook up nicely in the time it takes the veggies to cook through.
Veggies - Brussels sprouts and sweet potatoes give you lots of flavor and filling carbs, and add a hint of red onion for a bite.
Marinade - Avocado oil and balsamic vinegar have just the right acidity to tenderize the pork and give you a ton of taste!
How to Make Foil Packets on the Grill
***See recipe card below for precise measurements and instructions.***
Step 1: Poke the pork chops with a fork.
Step 2: Pour on the marinade and chill for at least 30 minutes.
Step 3: Chop the veggies evenly and combine.
Step 4: Portion out the veggies on 6 sheets of foil then top with pork and marinade.
Step 5: Roll up the long edges...
Step 6: then bring them up and join.
Step 7: Fold over so all is sealed in tightly.
Step 8: Toss on the grill or nestle in a campfire of coals!
FAQs
I like them on the grill over medium heat. This can be gas or charcoal, whatever you have. You can also easily tuck them into hot coals in a campfire. Make sure you have the right tools for campfire cooking like extra long, sturdy tongs and oven mitts or gloves with long arms on them for protection.
I like avocado as it is a high-heat oil. You can also do regular olive oil (not EVOO) or sunflower oil. These are all fairly neutral in taste so that the balsamic and your seasonings really come through.
Photos by Megan Hampton
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Pork Chop Foil Packs
Ingredients
- 2 ½ pounds boneless pork chops 6 pork chops
- 2 ½ pounds sweet potatoes
- 1 ½ pounds Brussels sprouts
- ½ red onion
- 6 cloves garlic
- ½ cup balsamic vinegar
- ¼ cup avocado oil
- Salt and pepper to taste
Instructions
- Stab the pork chops with a fork, then generously salt and pepper them. Whisk oil and vinegar together and pour over pork. Chill and let marinate for at least 30 minutes, or overnight.
- Peel and dice sweet potatoes. Quarter the Brussels sprouts. Thinly slice the onion, then peel and mince garlic.
- Combine the veggies (retain part of the red onion for topping) in a bowl and add salt and pepper.
- Split the veggies among 6 sheets of heavy duty foil. Top each with a pork chop and reserved red onion. Drizzle on leftover marinade.
- Roll up long edges, then fold them over in the center to seal.
- Place on a gas grill over medium heat or nestle in the coals of a campfire, making sure they are right side (folded edges) up so the veggies are closest to the heat.
- Check the potatoes for tenderness and the pork chops being cooked through, about 40 minutes.
Notes
- Make sure and use heavy duty foil so they don't rip.
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