Lark’s Recipe of the Week: Tin Foil Pork Chop Pockets

With the weather changing, I was in the mood to cook something on the B.B.Q. outside. I decided to alter another recipe to fit my plan.

This dish can be prepared in a oven, on a grill, or even in a dutch oven. So no matter what the season, you can make this dish.

Cut up the following:

3-4 Boneless Pork Chops
4 Medium size Potatoes
1 Lg. Onion
Steak Seasoning
Garlic Powder
6 TBSP. Margarine
4 TBSP. Flour
**You can also add any other veggies you would like. My hubby is just a picky eater, thus why we only have potatoes.**

Mix all together (except margarine) adding enough seasoning for your taste.
*Make sure you use a heavy duty foil and double layer it, making a “pocket”.

Lightly spray foil then sprinkle with flour. This will prevent sticking. Then add in the meat, potatoes and onion. Dot the top with the margarine. Seal the pocket tightly.

Place on grill, med. heat. Turn over pocket after 15-20 minutes. Continue to cook for another 15 minutes.

Open pocket carefully; stir and test meat and potatoes. If not done, continue to cook for another 10-15 minutes.

*To cook in an oven: place in a sprayed 9×13 pan. Cover with foil.
Cook at 375 for 30 minutes. Stir and test if done. Continue for another 15 minutes.

Using a Dutch oven: melt 2 TBSP shortening in hot oven. Place ingredients inside and place lid on. Cover with hot coals. Cook for 40 minutes.