Easy Grilled Pork Chops in Foil Packets

Grilling season shouldn’t mean you’re stuck flipping meat and babysitting side dishes at two different stations. I want to enjoy the cookout with everyone else, not spend the whole evening running back and forth between the grill and the kitchen. That’s why I started making complete meals in foil packets.

These grilled pork chops in foil packets changed my weeknight dinners completely. Everything cooks together on the grill—the pork chops, potatoes, and onions all get tender and smoky at the same time. No extra pans on the stove, no timing three different things. Just seal up your packets, toss them on the grill, and you’re done.

Want a simple dinner? Skip the chimichurri and serve them as-is. Feeling fancy? Drizzle on that fresh herb sauce. Either way, cleanup is just crumpling up some foil and calling it a night.

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What Kind of Pork Chops Should I Use?

For this recipe, boneless center cut pork chops are your best bet since they cook evenly in the foil packets and are easy to portion. Look for chops that are about 1-inch thick – any thinner and they might dry out, any thicker and they won’t cook through properly in the time it takes for the potatoes to get tender. If you can only find bone-in chops at the store, they’ll work too, just keep in mind they might need a few extra minutes on the grill. When picking out your pork chops, try to choose ones that are similar in size so everything finishes cooking at the same time.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some ideas if you need to make changes:

• Boneless pork chops: Bone-in pork chops work great too – just add a few extra minutes to the cooking time. You can also use chicken breasts or thighs, though cooking times may vary slightly.
• Baby new potatoes: Regular red potatoes, Yukon golds, or even sweet potatoes are all good options. Just cut them into similar-sized pieces so they cook evenly.
• Fresh herbs for sauce: If you don’t have both parsley and cilantro, you can use all of one or the other. Some people aren’t fans of cilantro, so feel free to double up on parsley instead.
• Jalapeño pepper: Want less heat? Remove the seeds and membranes from the jalapeño, or swap it for a milder pepper like poblano. For more kick, try serrano peppers.
• Italian seasoning: Don’t have Italian seasoning? Mix together equal parts dried basil, oregano, and thyme as a quick substitute.
• Sweet onion: Regular yellow or white onions work just fine here – the cooking process will mellow out any sharpness.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling pork chops in foil is overcooking them, which turns them dry and tough – pull them off the grill when they hit 140°F on an instant-read thermometer, as they’ll continue cooking to the safe 145°F while resting.

Another common error is cutting your potatoes too large, which means they won’t cook through in the same time as the pork chops, so stick to quarter-sized pieces or even smaller if your potatoes are on the bigger side.

Make sure to seal your foil packets tightly but leave a little room for steam to circulate inside, as packets that are too loose will leak and packets that are too tight won’t allow the ingredients to cook evenly.

Finally, resist the urge to open the packets early to check on things – every time you open them, you release steam and add cooking time, so trust the process and only check once near the end.

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What to Serve With Grilled Pork Chops?

Since these pork chops already come with potatoes and onions in the foil packets, you really just need a simple side or two to round out the meal. A crisp green salad with a tangy vinaigrette cuts through the richness of the pork nicely, or you could go with some grilled vegetables like zucchini, bell peppers, or asparagus to keep the outdoor cooking theme going. If you want something a bit heartier, warm dinner rolls or garlic bread are perfect for soaking up any juices from the foil packets. For a lighter option, try some coleslaw or a cucumber salad to add a refreshing crunch to your plate.

Storage Instructions

Store: Keep any leftover pork chops and veggies in an airtight container in the fridge for up to 3 days. The flavors actually get even better as they sit together overnight, making leftovers a real treat for lunch the next day.

Freeze: You can freeze the cooked pork chops and vegetables in freezer-safe containers for up to 2 months. Just make sure everything is completely cooled first, and try to remove as much air as possible from the container to prevent freezer burn.

Reheat: Warm up your leftovers in the oven at 350°F for about 10-15 minutes, or until heated through. You can also microwave individual portions for 1-2 minutes, but the oven will help keep the pork chops from drying out. Add a splash of water or broth if things look a bit dry.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 140-155 g
• Fat: 145-160 g
• Carbohydrates: 60-75 g

Ingredients

For the foil packets:

• 24 oz thick-cut pork chops
• 1 lb potatoes (diced into 1/2-inch cubes)
• 1 large onion, sliced
• 3 garlic cloves, freshly minced
• 6 tbsp extra virgin olive oil
• 2 tsp italian seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp red chili flakes
• 1/2 tsp salt
• 1/2 tsp black pepper

For the chimichurri sauce:

• 1 1/2 cups fresh parsley
• 1 1/2 cups fresh cilantro
• 2 garlic cloves, peeled
• 1 jalapeno, seeded and minced
• 2 tbsp red wine vinegar
• 1 1/2 tsp kosher salt
• 1/2 cup extra virgin olive oil

Step 1: Prepare Mise en Place and Make Chimichurri Sauce

• 1 lb potatoes, diced into 1/2-inch cubes
• 1 large onion, sliced
• 3 garlic cloves, freshly minced
• 1 1/2 cups fresh parsley
• 1 1/2 cups fresh cilantro
• 2 garlic cloves, peeled
• 1 jalapeno, seeded and minced
• 2 tbsp red wine vinegar
• 1 1/2 tsp kosher salt
• 1/2 cup extra virgin olive oil

While your grill heats, prepare all your ingredients so everything is ready to assemble.

Dice the potatoes into 1/2-inch cubes, slice the onion, and mince the garlic cloves for the pork packets.

Then blend together the parsley, cilantro, 2 peeled garlic cloves, minced jalapeño, red wine vinegar, kosher salt, and 1/2 cup olive oil until you reach a smooth, vibrant sauce consistency.

I like to make the chimichurri ahead because the flavors meld beautifully while everything else cooks, giving you a more complex sauce by serving time.

Step 2: Season Pork and Build Foil Packets

• 24 oz thick-cut pork chops
• 1 lb potatoes, diced
• 1 large onion, sliced
• 3 garlic cloves, freshly minced
• 6 tbsp extra virgin olive oil
• 2 tsp italian seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp red chili flakes
• 1/2 tsp salt
• 1/2 tsp black pepper

Heat your grill to medium-high.

Pat the pork chops dry with paper towels, then season both sides with the Italian seasoning, smoked paprika, onion powder, garlic powder, red chili flakes, salt, and black pepper.

Divide four large sheets of heavy-duty foil among your work surface.

On each sheet, create a bed with one-quarter of the diced potatoes and sliced onions, then top with one pork chop and one-quarter of the minced garlic.

Drizzle each packet with 1 1/2 tablespoons of the 6 tablespoons olive oil, distributing it evenly over the vegetables and meat.

Step 3: Seal and Grill Foil Packets

Fold each foil sheet in half over the pork and vegetables, then crimp and fold the edges tightly to seal each packet completely—this traps the steam and ensures even cooking.

Place all four packets directly on the grill grates over medium-high heat.

Grill for 15 minutes, or until the pork chops reach an internal temperature of 145°F when measured with a meat thermometer inserted into the thickest part of the chop.

I always tent my thermometer horizontally into the pork rather than straight down to avoid hitting a bone and getting an inaccurate reading.

Step 4: Rest and Serve

• chimichurri sauce from Step 1

Carefully remove the foil packets from the grill using tongs and place them on a heat-safe surface.

Let them rest for 2-3 minutes, then carefully open each packet (watch for escaping steam).

Transfer the pork chop and vegetables to a serving plate and generously top with the chimichurri sauce from Step 1.

Easy Grilled Pork Chops in Foil Packets

Delicious Easy Grilled Pork Chops in Foil Packets recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 2000 kcal

Ingredients

  

For the foil packets

• 24 oz thick-cut pork chops
• 1 lb potatoes (diced into 1/2-inch cubes)
• 1 large onion, sliced
• 3 garlic cloves, freshly minced
• 6 tbsp extra virgin olive oil
• 2 tsp italian seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp red chili flakes
• 1/2 tsp salt
• 1/2 tsp black pepper

For the chimichurri sauce

• 1 1/2 cups fresh parsley
• 1 1/2 cups fresh cilantro
• 2 garlic cloves, peeled
• 1 jalapeno, seeded and minced
• 2 tbsp red wine vinegar
• 1 1/2 tsp kosher salt
• 1/2 cup extra virgin olive oil

Instructions

 

• While your grill heats, prepare all your ingredients so everything is ready to assemble. Dice the potatoes into 1/2-inch cubes, slice the onion, and mince the garlic cloves for the pork packets. Then blend together the parsley, cilantro, 2 peeled garlic cloves, minced jalapeño, red wine vinegar, kosher salt, and 1/2 cup olive oil until you reach a smooth, vibrant sauce consistency. I like to make the chimichurri ahead because the flavors meld beautifully while everything else cooks, giving you a more complex sauce by serving time.
• Heat your grill to medium-high. Pat the pork chops dry with paper towels, then season both sides with the Italian seasoning, smoked paprika, onion powder, garlic powder, red chili flakes, salt, and black pepper. Divide four large sheets of heavy-duty foil among your work surface. On each sheet, create a bed with one-quarter of the diced potatoes and sliced onions, then top with one pork chop and one-quarter of the minced garlic. Drizzle each packet with 1 1/2 tablespoons of the 6 tablespoons olive oil, distributing it evenly over the vegetables and meat.
• Fold each foil sheet in half over the pork and vegetables, then crimp and fold the edges tightly to seal each packet completely—this traps the steam and ensures even cooking. Place all four packets directly on the grill grates over medium-high heat. Grill for 15 minutes, or until the pork chops reach an internal temperature of 145°F when measured with a meat thermometer inserted into the thickest part of the chop. I always tent my thermometer horizontally into the pork rather than straight down to avoid hitting a bone and getting an inaccurate reading.
• Carefully remove the foil packets from the grill using tongs and place them on a heat-safe surface. Let them rest for 2-3 minutes, then carefully open each packet (watch for escaping steam). Transfer the pork chop and vegetables to a serving plate and generously top with the chimichurri sauce from Step 1.