Adobo Pork & Potato Packets

To make these packets, slice the potatoes very thinly, no thicker than 1/8 inch. Use a mandoline or the 2 mm slicing blade on a food processor - or cut them slowly with a very sharp knife.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Moderate

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons sherry vinegar, or red-wine vinegar
• 2 teaspoons paprika
• 2 teaspoons chopped garlic
• 1/2 teaspoon salt, divided
• 1 small sweet potato, peeled and very thinly sliced
• 1 medium yellow-fleshed potato, peeled and very thinly sliced
• 1 medium red onion, halved and thinly sliced
• 4 bone-in pork loin chops, (1 1/2-1 3/4 pounds), trimmed of fat

1. Preheat grill to high.
2. Combine oil, vinegar, paprika, garlic and 1/4 teaspoon salt in a blender; process until creamy, scraping down the sides as needed. Place sweet potato, potato and onion in a medium bowl. Add the remaining 1/4 teaspoon salt and 3 tablespoons of the sauce; toss well to coat. Rub both sides of pork chops with the remaining sauce.
3. To make a packet, lay two 24-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Spread half the potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet. Make a second packet in the same fashion with the remaining potato mixture.
4. Place the packets on the hottest part of the grill and the pork chops in the front or back. Cook the pork for 3 to 4 minutes per side and the packets for 5 minutes per side. Transfer the chops to plates and let rest while the packets finish cooking. Open the packets (be careful of steam) and serve the pork chops with the vegetables.

NUTRITION INFORMATION
Per serving: 373 calories; 18g fat (4g sat, 11g mono); 74mg cholesterol; 23g carbohydrates; 28g protein; 3g fiber; 361mg sodium; 481mg potassium.
Nutrition bonus: Vitamin A (120% daily value), Selenium (57% dv), Vitamin C (35% dv).
1 1/2 Carbohydrate Serving(s)
Exchanges: 1 1/2 starch, 3 medium-fat meat, 1 fat (mono)

Make Ahead Tip: Prepare adobo sauce (Step 2), cover and refrigerate for up to 5 days.

DISCLAIMERS
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.