Delicious smokey mesquite pork chops and BBQ seasoned vegetables wrapped in foil packs then grilled or oven roasted! The foil packs seal in the juices and steam, creating perfectly tender and juicy pork chops. Ready in just 35 minutes, these foil packs are perfect for an easy weeknight dinner.
This post is sponsored by AdapTable Meals, who I am so excited to partner with! Recipe, photographs, thoughts and opinions are all my own.
If you're looking for a recipe that results in tender, flavorful pork chops, you've come to the right place!! Not only does cooking pork chops and vegetables in foil packs give you delicious results, it also makes dinner so quick and simple.
With AdapTable Meals Pork Ribeye Chops, the marinating and seasoning is already done for you, so the pork chops are ready to go when you are! Even better, the smokey mesquite flavor is insanely good!
This recipe comes together so fast and with minimal ingredients. Toss your favorite vegetables in tasty BBQ seasoning, then wrap in foil packs with the pre-seasoned pork chops, and you're ready for grilling or oven roasting - the choice is yours!
Why you'll love this recipe
- Tender, juicy pork chops. Cooking pork chops and vegetables in tinfoil really seals in the juices! The pork chops come out tender and juicy, and the vegetables are perfectly cooked.
- Easy dinner. AdapTable Meals pork chops are pre-marinated and full of flavor!! This means the pork chops are ready when you are - no need for hours of marinating!
- Grilled or oven roasted. The choice is yours! I provided instructions for both, so you can use whichever method works best for you.
Ingredients
- AdapTable Meals® Smokey Mesquite Pork Ribeye Chops (or 4 pork chops)
- Baby potatoes
- Zucchini
- Baby bella mushrooms
- Bell pepper
- Yellow onion
- Olive oil
- Brown sugar
- Paprika
- Mustard powder
- Onion powder
- Garlic powder
- Salt
- Pepper
How to make pork chop foil packs
Let's talk about how to make these delicious foil packs with some helpful recipe tips! Scroll down to the recipe card for the full recipe.
- Boil the potatoes. I highly recommending boiling the potatoes for 5 minutes to cook them slightly before adding them to the foil packs for grilling. This will ensure that the potatoes finish cooking along with the other vegetables and pork chops.
- Chop and season the vegetables. To save time, chop the rest of the vegetables while the potatoes cook, then toss with the BBQ seasoning.
- Assemble the foil packs. Arrange the delicious pre-marinated pork chops and BBQ seasoned vegetables into the foil packs. I recommend placing the pork chops next to the vegetables without overlapping the two. This will ensure the most even cooking.
- Grill or oven roast. Cook the foil packs on the grill or in the oven, whichever you prefer, until the vegetables are tender and the pork chops are cooked through.
Pork chop internal cooking temperature
Pork chop foil packs are perfect if you're looking for a quick, easy and delicious dinner! Pork chops and your favorite vegetables can be cooked together from start to finish in just 35 minutes. Pork chop foil packs are a great simple weeknight dinner or fun for weekend grilling with friends or family.
Wrapping pork chops in tinfoil really seals in the juices and steam, creating perfectly tender and moist pork chops! This method of cooking works best for pork chops that are cooked to at least medium doneness, ensuring both the vegetables and pork are allowed enough time to cook.
If you desire to cook the pork chops to medium-rare or medium, I highly recommend using a meat thermometer. Cook on each side for about 5-7 minutes, then check the internal temperature of the pork. Below are pork internal temperatures for degree of doneness.
- Medium-rare: 145°-150°F
- Medium: 150°-155°F
- Medium-well: 155°-160°F
- Well: 160°F
Tips & Substitutions.
Use your favorite vegetables.
Skip any vegetables you don't like and add your favorites or whatever vegetables are in season! Some other great options include Brussels sprouts, carrots, corn on the cob (cut into 2-3 pieces), and asparagus.
Use a meat thermometer.
Grilling the foil packs for the recommended 12-16 minutes will result in pork chops cooked to about medium to medium-well, as you need to cook the foil packs long enough to cook the vegetables as well. If you prefer your pork closer to medium-rare, be sure to use a meat thermometer and check the internal temperature after about 10 minutes - keep in mind the vegetables may need to cook longer.
More recipes you'll love
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Smokey Mesquite Pork Chop Foil Packs
Equipment
Ingredients
- 4 AdapTable Meals® Smokey Mesquite Pork Ribeye Chops (or 4 pork chops)
- 1 pound baby potatoes cut in half
- 1 zucchini cut into thick slices
- 4 ounces baby bella mushrooms cut into thick slices
- ½ bell pepper thinly sliced
- ½ yellow onion thinly sliced
- 2 tablespoons olive oil
BBQ Seasoning
- 2 teaspoons brown sugar
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Bring a pot of water to a boil to par-cook the potatoes. While the water comes to a boil, chop the vegetables. Once boiling, add the halved potatoes and boil for 5 minutes. Strain and set aside.
- In a large bowl, toss the vegetables with olive oil and the BBQ seasoning spices.
- Tear 4 large sheets of tinfoil. Evenly divide the pork chops and vegetables among the tinfoil sheets, arranging one pork chop in each foil pack with vegetables next to it. Fold the tinfoil over the pork and vegetables and seal well to prevent any juices from leaking out.
Grilling
- Preheat the grill to medium-high heat. Place the foil packs on the grill sealed side down over direct flame. Grill for 6-8 minutes, then flip and cook an additional 6-8 minutes, or until the vegetables are tender and the pork is cooked through. You can use a meat thermometer to check the internal temperature for doneness: 150 degrees for medium and 155 for medium-well.
Oven roasting
- Preheat the oven to 400 degrees. Cook for 15-20 minutes, or until the vegetables are tender and the pork is cooked through. If you want to char the pork and vegetables, open the packs and broil for the last 2-3 minutes. You can use a meat thermometer to check the internal temperature for doneness: 150-155 degrees for medium and 155-160 for medium-well.
Nutrition
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as a courtesy, and you are solely responsible for all decisions related to your health.
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Carrie says
Please tell me why you are boiling potatoes for foil packs! That defeats the entire purpose!!
Rachel Kochlin says
Potatoes take longer to grill than pork chops. Parboiling the potatoes ensures they're done cooking at the same time as the pork chops because no body likes an overcooked, dry pork chop 😊
josh keegwell says
Could i precook the pork and parboil the veg. Then make the packs in morning to heat up on a campfire that night?
Rachel Kochlin says
Josh, that would definitely work! I would undercook the pork a bit so that it doesn't become tough and dry when you reheat it.
Susanne B says
Delish. Knowing the thickness of the chops you used would be helpful for adjusting cooking time.