Smokey Mesquite Pork Chop Foil Packs Recipe

I love this recipe because it brings together the perfect balance of smoky, savory flavors with the convenience of foil packet cooking, making it ideal for my busy lifestyle. Plus, the colorful mix of veggies and spices makes me feel like a gourmet chef with minimal effort, and that’s a win in my book!

These Smoky Mesquite Pork Chop Foil Packs are a great way to get a fast, delicious meal on the table. Mesquite seasoning plus smoked paprika, garlic powder, and onion powder makes for some tasty pork.

And because they come with sautéed baby potatoes, sweet bell peppers, and red onion, you know you’re getting something that’s good for you.

Ingredients

Pork Chops, Boneless: High in protein; perfect for someone with a penchant for meat.

Mesquite seasoning: Imparts a strong smoky flavor to the dish.

Paprika, when smoked, gives off an intensely smoky scent and adds dramatically to the hue of whatever dish it graces.

Olive oil: Delivers nourishing lipids; boosts hydration.

Small potatoes: Abundant in carbohydrates; provide a pleasing mouthfeel.

Vitamin C is found in abundance in bell peppers.

They also contribute sweetness and crunch to mixture forms of all kinds.

Mild and sweet, red onion packs a punch when it comes to antioxidants.

Parsley that is fresh: Contributes a touch of freshness; is loaded with vitamins.

Ingredient Quantities

• 4 boneless pork chops (about 1-inch thick)
• 2 tablespoons mesquite seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 2 cups baby potatoes, halved
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 1 tablespoon fresh parsley, chopped
• 4 tablespoons unsalted butter
• 4 sheets of heavy-duty aluminum foil

Instructions

1. Set your oven to 400°F (200°C) or your grill to medium-high heat.

2. In a small bowl, combine the following: mesquite seasoning, smoked paprika, garlic powder, onion powder, and black pepper.

3. Generously apply olive oil to the pork chops, then rub them with the spice mixture until they are uniformly coated.

4. In a big bowl, mix the small potatoes, sweet bell peppers, and red onion with a little olive oil and a few grinds of salt and pepper to your liking.

5. Get four sheets of heavy-duty aluminum foil, each large enough to enclose the contents. Lay the sheets out in front of you. Place a pork chop in the center of each foil sheet.

6. Evenly distribute the vegetables around each pork chop.

7. Top each pork chop with 1 tablespoon of butter.

8. Enclose the pork chops and vegetables in the foil.

Fold the sides of the foil over the pork chops and vegetables, sealing them into packets.

9. Cover the foil packets and place them on the grill for around 20-25 minutes. Use a meat thermometer to check that the pork is cooked to a safe temperature (145°F). You can also use the oven for this method. Set the temperature to 375°F and place the packets in the oven on a baking sheet. Use the same cooking time as you would on the grill.

10. Open the foil packs with care, garnish with fresh parsley, and serve without delay.

Equipment Needed

1. Oven or grill
2. Small mixing bowl
3. Large mixing bowl
4. Measuring spoons
5. Meat thermometer
6. Cutting board
7. Knife
8. Spoon
9. Baking sheet (if using the oven)
10. Aluminium foil

FAQ

• Q: Can I use bone-in pork chops instead of boneless?Q: Can you use bone-in pork chops for this recipe? If so, how would that affect the cooking time?
• Q: What can I substitute for mesquite seasoning?If mesquite seasoning is not available, substitute it with a mix of smoked paprika, chili powder, and cumin.
• Q: Is it necessary to use heavy-duty aluminum foil?A: It is recommended to use heavy-duty aluminum foil, as it is less likely to tear and better at retaining heat, which ensures even cooking of the ingredients.
• Q: How should I prepare if I want to add more vegetables?
  A: Feel free to add other vegetables such as zucchini or mushrooms. Just ensure they are cut into similar-sized pieces for even cooking.
• Q: Can I cook these foil packs on a grill?Absolutely! These foil packs are perfect for grilling. Put them over medium heat and cook for about the same time, turning occasionally.
• Q: How do I know when the pork chops are done?A: When they hit an internal temperature of 145°F (63°C), and clear juices run from them when cut, the pork chops are done.

Substitutions and Variations

Mesquite seasoning (2 tablespoons): If you don’t have mesquite seasoning, mix up your own with smoked paprika and brown sugar.

The end result will impart the same smoky flavor as mesquite!
1 teaspoon garlic powder: if you do not have garlic powder, use 2 teaspoons minced fresh garlic instead.
One red bell pepper, cut into slices: You can use an orange bell pepper, also cut into slices, as a substitute.
1 tablespoon olive oil: replace with 1 tablespoon avocado oil.
4 tablespoons unsalted butter: substitute with 4 tablespoons ghee or plant-based margarine for a dairy-free option.

Pro Tips

1. Marinate for Extra Flavor Allow the pork chops to rest with the spice rub for at least 30 minutes before cooking, or if possible, marinate them overnight in the refrigerator. This will intensify the flavors and help tenderize the meat.

2. Parboil the Potatoes To ensure the baby potatoes are perfectly tender by the time the pork is cooked, consider parboiling them for about 5-7 minutes before mixing with the other vegetables. This step aids in even cooking during grilling or baking.

3. Use a Grill Basket If grilling, you can place the foil packets in a grill basket. This provides easier handling and ensures even heat distribution, reducing the risk of burning or sticking.

4. Rest the Pork Chops Once cooked, let the pork chops rest in their foil packets for a few minutes. This helps the juices redistribute throughout the meat, resulting in juicier pork chops when you slice into them.

5. Crisp Up the Vegetables For extra texture, after removing the foil packets from the oven or grill, carefully open them and place under the broiler for a couple of minutes to crisp up the edges of the vegetables and give them a roasted flavor.