ADOBO PORK AND POTATO PACKETS
3 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar or red wine vinegar
2 teaspoons chopped garlic
2 teaspoons paprika and 1/2 teaspoon salt, divided use
1 small sweet potato and 1 medium yellow-fleshed potato, peeled and very thinly sliced
1 medium red onion, halved and thinly sliced
4 bone-in pork loin chops (1 1/2 to 1 3/4 pounds)
Preheat grill to high. Trim fat from pork chops.
Combine oil, vinegar, garlic, paprika and 1/4 teaspoon salt in blender; process until creamy, scraping bowl as needed.
Place potatoes and onion in medium bowl. Add the remaining 1/4 teaspoon salt and 3 tablespoons of the sauce; toss well to coat.
Rub both sides of pork chops with the remaining sauce.
Lay two 24-inch sheets of aluminum foil on top of each other (double layers help prevent burning); generously coat top piece with cooking spray. Spread half of potato mixture in center of foil in thin layer. Bring short ends of foil together, fold over and pinch to seal. Pinch seams together along sides to seal. Make second packet with remaining potato mixture.
Place packets on the hottest part of grill and pork chops in front or back. Cook pork 3 to 4 minutes per side, packets for 5 minutes per side. Transfer chops to plates and let rest while packets finish cooking. Open the packets (be careful of steam) to serve.
Source: The EatingWell Healthy in a Hurry Cookbook by Jim Romanoff and The Editors of EatingWell
3 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar or red wine vinegar
2 teaspoons chopped garlic
2 teaspoons paprika and 1/2 teaspoon salt, divided use
1 small sweet potato and 1 medium yellow-fleshed potato, peeled and very thinly sliced
1 medium red onion, halved and thinly sliced
4 bone-in pork loin chops (1 1/2 to 1 3/4 pounds)
Preheat grill to high. Trim fat from pork chops.
Combine oil, vinegar, garlic, paprika and 1/4 teaspoon salt in blender; process until creamy, scraping bowl as needed.
Place potatoes and onion in medium bowl. Add the remaining 1/4 teaspoon salt and 3 tablespoons of the sauce; toss well to coat.
Rub both sides of pork chops with the remaining sauce.
Lay two 24-inch sheets of aluminum foil on top of each other (double layers help prevent burning); generously coat top piece with cooking spray. Spread half of potato mixture in center of foil in thin layer. Bring short ends of foil together, fold over and pinch to seal. Pinch seams together along sides to seal. Make second packet with remaining potato mixture.
Place packets on the hottest part of grill and pork chops in front or back. Cook pork 3 to 4 minutes per side, packets for 5 minutes per side. Transfer chops to plates and let rest while packets finish cooking. Open the packets (be careful of steam) to serve.
Source: The EatingWell Healthy in a Hurry Cookbook by Jim Romanoff and The Editors of EatingWell
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