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.