Ingredients

The following ingredients have 4 Servings
  • 4 6-ounce Boneless Center Cut Pork Chops
  • 1 pound new potatoes (, cleaned, cut into quarters)
  • 2 tablespoons extra virgin olive oil
  • salt (, to taste)
  • pepper (, to taste)
  • 1 1/2 cups fresh parsley leaves
  • 1 1/2 cups fresh cilantro leaves
  • 2 cloves garlic (, smashed)
  • 1 medium jalapeño pepper (, stem removed)
  • 2 teaspoons kosher salt
  • 1/2 cup extra virgin olive oil

Instruction

  • Preheat an outdoor grill to medium-high.
  • In a medium bowl, coat the potatoes with the olive oil and season with a few dashes of salt and pepper.
  • Tear off four pieces of heavy aluminum foil (about 12x16-inches each.) Spray with nonstick cooking spray.
  • Evenly distribute the potatoes among the sheets of foil. Top with a pork chop.
  • Fold in the sides of the foil and seal to form the packet.
  • Grill for 15 minutes or until pork is cooked through (145 degrees F.)
  • In the meantime, place all of the ingredients for the chimichurri sauce in the bowl of a food processor. Pulse until combined and smooth.
  • Carefully open the pork packets, releasing the steam.
  • Transfer pork and potatoes to individual plates; spoon some of the chimichurri sauce over the top and serve!