Adobo-Rubbed Pork Chops & Potato Packets

Adobo-Rubbed Pork Chops & Potato Packets

Pour Spanish-inspired adobo sauce spices up this dish. The secret to the successful potatoes is to slice them no thicker than 1/8 inch. Make It a

Meal: Serve with sautéed summer greens and a glass of amber ale.


3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar or red-wine vinegar
2 teaspoons paprika
2 teaspoons chopped garlic (1 large clove)
1/2 teaspoon salt, divided
1 small sweet potato, peeled and very thinly sliced (1 1/2 cups)
1 medium yellow-fleshed potato, such as Yukon Gold, peeled and very thinly sliced (1 1/2 cups)
1 medium red onion, halved and thinly sliced (2 cups)
4 bone-in pork loin chops, trimmed (1 1/2-1 3/4 pounds total)

  1. Preheat a grill to high.

  2. Combine oil, vinegar, paprika, garlic and 1/4 teaspoon salt in a blender; blend until creamy, scraping down the sides as needed. Place sweet potato, potato and onion in a medium bowl. Add the remaining 1/4 teaspoon salt and 3 tablespoons of the sauce; toss well to coat.

  3. To make a packet, lay two 24-inch sheets of foil on top of each other (the double layers will help protect the ingredients from burning); generously coat the top piece with cooking spray. Spread half the potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet. Make a second packet in the same fashion with the remaining potato mixture.

  4. Rub both sides of the pork chops with the remaining sauce.

  5. Place the packets on the hottest part of the grill and the pork chops in the front or back. Cook the pork for 3 to 4 minutes per side and the packets for 5 minutes per side. Transfer the chops to plates and let rest while the packets finish cooking. Open the packets (be careful of steam) and serve the pork chops with the vegetables.

Makes 4 servings.

Per serving: 373 calories; 18 g fat (4 g sat, 11 g mono); 69 mg cholesterol; 24 g carbohydrate; 28 g protein; 3 g fiber; 350 mg sodium…use a salt substitute to reduce sodium content.

nutrition bonus: Vitamin A (120% daily value), Selenium (57% dv), Vitamin C (35% dv).

B-man :wink: