Most days of the week, at about 4:30 PM, I find myself getting dinner started. With my previous work schedule, and my wife’s work schedule, it only made sense for the first person home to get dinner started. Each week all that I ask is that my wife create some kind of menu so that I know what she wants cooked as the week goes on. With a menu that reads something like “Monday: Pork Chops and Veggies”, I get the food prepped and try to have it ready for when she walks through the door.
Ever since I was younger I enjoyed cooking, especially grilling. I’ve never been one to stick with a recipe or follow directions, yet I’ve always managed to make things turn out just fine (and my wife just hates that). Every now and again I’ll get an idea for something new and I’ll give it a shot.
A couple of months back I decided that I wanted to try something a little different and sort of bake some pork chops on the grill with a variety of vegetables. The end result was far better than I expected it to be and my wife loved it.
With the weather fairly pleasant, I decided to make up that same dish for dinner tonight. It is very simple to do, so I thought I would share it with anyone that is interested. One thing to note is that I am horrible at judging portions. We always wind up sticking leftovers in the fridge (especially vegetables).
To make the meal shown above, I used the following:
- 3 Potatoes
- 1/2 Bag Frozen Corn
- 1/2 Bag Frozen Carrots
- 2 Butterfly Cut Pork Chops
To get things started, I lit my charcoal grill and allowed it to get hot. Once all of the coals were burning and producing plenty of heat, I tossed on the pork chops. The meat was seasoned beforehand but I couldn’t tell you what I dumped on, as I never pay much attention and just grab what seems good at the moment. After about two minutes I flip the meat and allow it to cook for another two minutes.
After the meat is partially done, I remove it from the grill and place it on a bed of vegetables. I generally make up the vegetables while the grill is coming up to temperature. To do so, I simply cut up a couple of potatoes into bite sized pieces and place them onto a sheet of aluminum foil. On top of the potatoes I place corn and carrots. Before putting the meat on top, I season the veggies (typically a little garlic and black pepper) and add a little butter.
Once the mound of food has been assembled, I place another sheet of aluminum foil on top and fold the top and bottom pieces into a pouch. Before placing this pouch onto the second level of my grill, I close off the vents a bit to slow down combustion and reduce the heat within the grill.
From here I grab myself a cigar and a nice beverage while taking it easy for about an hour. After about an hour I remove the food from the grill and allow it to stand for a few minutes before unwrapping and serving. The end result is a juicy piece of meat with pork infused vegetables.