- 4
Ingredients
- 1/2 cup barbecue sauce
- 1/4 cup honey
- 2 teaspoons ground cumin
- 4 pork boneless rib or loin chops, 3/4 to 1 inch thick (1 1/4 pounds)
- 2 large ears corn, each cut into 6 pieces
- 1 cup baby-cut carrots, cut lengthwise in half
- 2 cups (from 1-pound 4-ounce bag) refrigerated cooked new potato wedges
- 1 teaspoon salt
Preparation
Step 1
1.Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
2.Mix barbecue sauce, honey and cumin in small bowl. Place 1 pork chop, 3 pieces corn, 1/4 cup carrots and 1/2 cup potato wedges on center of each sprayed foil sheet; sprinkle with 1/4 teaspoon salt. Spoon 3 tablespoons sauce mixture over pork and vegetables on each sheet.
3.Fold foil over pork and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
4.Grill packets 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until pork is slightly pink in center. Place packets on plates. Cut large X across top of each packet; fold back foil.
Purchasing
Look for the cooked potato wedges in the refrigerated section of the supermarket.
Substitution
You can use fresh potatoes for the refrigerated ones. Cut 2 medium potatoes into wedges and place in a microwavable bowl. Cover and microwave on High for about 5 minutes or until crisp-tender. Place potatoes in packet and grill as directed.