This is a winter favorite for us in the upper mid-west. I wrap all of the ingredients into a heavy foil and place them on the Weber grill outside and let them cook. Since it does not need turning I don’t have to stand outside in sub zero weather or up to my knees in snow. We still get the BBQ flavor and there are no pans to wash. The chops cook quickly even in the winter so your outside time is still limited.
You don’t need to wait until winter to try this recipe. In fact we use it during the summer while camping, placing the foil wrapped meal right on the grill over an open camp fire. The flavors go so well together you’ll find yourself scraping the foil to get every last bit of it on your plate.
I use Penzeys BBQ 101 Seasoning as a rub on the pork chops but you can substitute any BBQ seasoning.
2- 1 ½” thick pork loin chops, not trimmed with good marbling
1-Large Red Pepper
2- Cuban Sweet Peppers
1 bunch green onions
2- medium sized Russet potatoes
1- bunch cilantro
½ – tbs. Black pepper
1tbs. Penzeys Spices BBQ101 seasoning
2 tbs. Olive oil or a can of spray olive oil.
Slice the potatoes very thin and lay them on a heavily oiled double sheet of tin foil. Fold up the edges of the foil so the oil will not run out. Season this layer with black pepper and rosemary. Next dice up the cilantro and layer it on top of the potatoes, the next layer is the Cuban pepper and the onions. Thinly slice the red pepper and lay it over the top and sprinkle with pepper. Lightly spray the top with olive oil. Take another sheet of tin foil and cover the veggies folding the edges tightly. Place on grill over indirect low heat. I cooked this for 30 minutes with lid closed.
Meanwhile The chops have been marinating in olive oil and a rub of Penzeys Spices, Chicago Steak Seasoning and BBQ 101 Seasoning. I prepare the chops first and then do the veggies, allowing the chops to come to room temperature before I place them on the grill.
I turn the grill to high and allow it to heat up before putting the chops on. I will place the chops over the center burner which I have turned down to low for the grilling. The chops cook for seven minutes on each side with the lid down. I do not like to overcook pork.