Adobo Pork & Potato Packets
Recipe GLPR3be5e17342c443
Tender pork chops and thinly sliced potatoes steamed in foil packets with a vibrant adobo seasoning of paprika, garlic, and vinegar. This Mediterranean-inspired dish delivers savory, well-seasoned pork with soft vegetables cooked together in their own juices.
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Ingredients
4 bone-in pork loin chops, trimmed of excess fat (about 1½–1¾ pounds)
2 teaspoons paprika
2 teaspoons minced garlic
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar or red wine vinegar
1 medium red onion, halved and thinly sliced
1 medium yellow-fleshed potato, peeled and very thinly sliced
1 small sweet potato, peeled and very thinly sliced
½ teaspoon salt, divided
Directions
Preheat your oven to 425°F. Cut four pieces of aluminum foil, each about 12 x 16 inches, and lightly fold each in half to create a crease.
In a small bowl, mix together the paprika, minced garlic, 2 tablespoons of the olive oil, vinegar, and ¼ teaspoon of salt to form an adobo paste.
Pat the pork chops dry and season both sides evenly with the remaining ¼ teaspoon of salt.
Open each piece of foil and lightly brush the center of each with the remaining 1 tablespoon of olive oil divided among the four packets.
Layer sliced yellow potato and sweet potato evenly across the center of each foil piece, then top with sliced red onion.
Place one pork chop on top of the vegetables in each packet and spread the adobo paste generously over each chop.
Fold the foil over the filling to create sealed packets, ensuring the edges are folded tightly to trap steam.
Arrange the packets on a large baking sheet and bake for 22–25 minutes, until the pork reaches an internal temperature of 145°F when checked with an instant-read thermometer in the thickest part of the meat.
Carefully open each packet (steam will escape) and transfer the pork and vegetables to serving plates. Drizzle with any collected juices and serve hot.
