• 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.