Everyone loves a good BBQ, especially when there's pork chops involved. This recipe is a great one for summer!
serving size: 3 oz cooked pork, 3 good tong grabs hobo pack veggies
- 1 1/2 lbs Yams, eel on, diced into 1" pieces
- 4 cups kale or spinach or chard, stems removed
- 2 tbsp canola oil, divided
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp kosher salt, divided
- 1/4 tsp garlic powder
- canola oil spray
- two 8-10 oz boneless pork chops, about 3/4" thick, trimmed
- 4 tbs lowest sugar bbq sauce you can find (Stubbs Original is a good choice, if you have it)
- 2 tbs cold water
- Pre heat gril to high. Lay two 2' pieces of foil, one over-top, the other mid-way, creating a plus sign. Spray with canola oil, set aside
- Toss yams and kale in a large bowl with 1 tbs canola, chilli powder, 1/4 tsp salt, and garlic powder. Pour vegetables into the center o foil and make into a mound. Tightly wrap up foil so that no steam escapes, creating a "hobo-pack". Place in preheated BBQ, right onto the rack; roast for about 25 minutes. Remove to a baking sheet or tray.
- Meanwhile, heat remaining tbs canola oil in large skillet over med-high heat. Sprinkle pork chops with remaining 1/4 tsp salt and cook, flipping only once. Remove from heat when thermometer inserted in the center of a pork chop reads 145 degrees F (about 8 minutes). Transfer chops to a cutting board. Slice crosswise into 1/2" long pieces. Keep skillet accessible on stovetop.
- Mix BBQ sauce and water in the reserved skillet over no heat. Return pork to skillet and toss to coat. Carefully open the hobo pack to release trapped steam. Use tongs to plate contents.