- 1
- 40 mins
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.