Adobo Pork & Potato Packets

3 Reviews
From: EatingWell Magazine June/July 2005

To make these packets, slice the potatoes very thinly, no thicker than 1/8 inch. Use a mandoline or the 2 mm slicing blade on a food processor—or cut them slowly with a very sharp knife.

Ingredients 4 servings

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  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar, or red-wine vinegar
  • 2 teaspoons paprika
  • 2 teaspoons chopped garlic
  • 1/2 teaspoon salt, divided
  • 1 small sweet potato, peeled and very thinly sliced
  • 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 1/2-1 3/4 pounds), trimmed of fat

Preparation

  • Active

  • Ready In

  1. Preheat grill to high.
  2. Combine oil, vinegar, paprika, garlic and 1/4 teaspoon salt in a blender; process 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. Rub both sides of pork chops with the remaining sauce.
  3. To make a packet, lay two 24-inch sheets of foil on top of each other (the double layers will help protect the contents 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. 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.
  • Make Ahead Tip: Prepare adobo sauce (Step 2), cover and refrigerate for up to 5 days.

Nutrition information

  • Per serving: 363 calories; 17 g fat(3 g sat); 3 g fiber; 24 g carbohydrates; 27 g protein; 17 mcg folate; 75 mg cholesterol; 9 g sugars; 0 g added sugars; 6214 IU vitamin A; 22 mg vitamin C; 46 mg calcium; 2 mg iron; 351 mg sodium; 551 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 1/2 starch, 3 medium-fat meat, 1 fat (mono)

Reviews 3

September 08, 2014
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By: Ann Marie Natal
Very simple recipe and filling as well. DidnGÇÖt have the sweet or yellow potatoes which was a shame because it seemed like such a delicious combination. I had to substitute 1 medium russet potato which worked out fine. Because I didnGÇÖt have a mandolin, I tried to slice the potato as thinly as possible by hand. Because of this, I increased cooking time to 10 minutes per side of the packet. Adding a little more salt and pepper to taste with this recipe hit the flavor spot. ItGÇÖs a simple grilled protein dish along with a starch. Serving this along with a side salad really hit the spot!
August 19, 2010
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By: becca
Easy and good meal for a weeknight. The potatoes could have used a few more minutes on the grill, but our gas was low, so perhaps it wasn't getting as hot as it should have. The mandoline was essential for getting the right thinness on the potatoes and onions.
March 04, 2010
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By: EatingWell User
I made this for dinner tonight. Quick, easy and very good.