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.