Grilled Pork Chops Packets
Elevate your grilling game with these irresistible Grilled Pork Chops Packets, a complete meal cooked to perfection in foil for easy prep and cleanup. This recipe features succulent pork chops marinated in a flavorful blend of olive oil, garlic powder, paprika, thyme, and black pepper, paired with a medley of tender baby potatoes, carrots, red bell pepper, and onions. The sealed foil packets lock in juices and aroma, creating a tender, juicy, and flavorful dish with minimal effort. Perfect for backyard barbecues or family dinners, this meal is ready in just 40 minutes and serves up smoky, herb-kissed goodness with no hassle. Garnish with fresh parsley for a vibrant finish and enjoy this wholesome, one-packet wonder straight off the grill! Perfect for grilling enthusiasts, it’s a must-try for easy foil-packet recipes.
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Recipe Information
Ingredients
- 4 pieces pork chops
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound baby potatoes (halved)
- 1 cup baby carrots
- 1 piece red bell pepper (sliced)
- 1 piece onion (sliced)
- 2 tablespoons fresh parsley (chopped, for garnish)
- 4 large sheets aluminum foil
Instructions
Preheat your grill to medium-high heat (around 375–400°F).
In a small bowl, whisk together olive oil, garlic powder, paprika, dried thyme, salt, and black pepper to create a marinade.
Rub the marinade evenly over the pork chops and set them aside.
In a separate bowl, toss the baby potatoes, baby carrots, red bell pepper, and onion with a drizzle of olive oil and a pinch of salt and pepper.
Prepare 4 large sheets of aluminum foil, approximately 12x18 inches each.
Place a pork chop in the center of each aluminum foil sheet, and then evenly distribute the seasoned vegetables around the pork chops.
Fold the sides of the foil upward and crimp the edges together to create a sealed packet, ensuring no steam will escape during cooking.
Place the foil packets on the preheated grill and close the lid. Cook for 20–25 minutes, flipping the packets once halfway through, until the pork chops reach an internal temperature of 145°F and the vegetables are tender.
Carefully remove the packets from the grill and let them rest for 5 minutes before opening. Be cautious of hot steam when unsealing the foil.
Garnish the pork chops and vegetables with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.1 g | 146% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 2997 mg | 130% | |
| Total Carbohydrate | 119.6 g | 43% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 22.6 g | ||
| Protein | 114.5 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 4486 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
