Adobo Pork & Potato Packets

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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.

Adobo Pork & Potato Packets
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 30 minutes

  • 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

Directions
  1. Prepare adobo sauce (Step 2), cover and refrigerate for up to 5 days.

  2. 4 servings

  3. Preheat grill to high.

  4. 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.

  5. 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.

  6. 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.


Nutritional Facts

Servings
4
Per serving
Calories
354
Carbohydrates
24g
Fat
17g
Saturated Fat
3g
Monounsaturated Fat
10g
Protein
25g
Cholesterol
71mg
Dietary Fiber
3g
Potassium
532mg
Sodium
347mg
Added Sugars
Exchanges
1 1/2 starch
3 medium-fat meat
1 fat (mono)
Carbohydrate Servings
1 1/2
Vitamin A (120% daily value)
Selenium (57% dv)
Vitamin C (35% dv).

In partnership with EatingWell EATINGWELL® is a registered trademark of EatingWell, Inc.

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3 replies

Grandmama16
Grandmama16 2016-01-08 00:13:40 -0700 Report

It's good but a lot of trouble for me and my fibromyalgia. Also…do you mean sweet potatoes or yams? They are confused so often. I use yams. I tried an actual sweet potato and it was stringy and wasn't tasty. They usually cost more. They were side by side at the store I shop at and that seemed to be the only store that didn't label yams as sweet potatoes.

amteser
amteser 2015-01-15 22:46:33 -0700 Report

Recent studies have shown that all types of vinegar, not just apple cider vinegar, have a beneficial effect on blood glucose. To attain the lower blood sugar the vinegar (all types) must be consumed with, or immediately before, your meal.

ohneclue
ohneclue 2013-09-10 16:32:14 -0700 Report

If you are assuming adding vinegar to a recipe will lower blood sugar, don't. The only vinegar tested that lowered blood sugar was apple cider vinegar so there's no reason to recommend recipes with balsamic vinegar (5 times the sugar of ACV), sherry (balsamic vinegar with added sherry flavoring) or rice wine vinegar and any other vinegar as having the same effect on blood sugar. Scientifically inaccurate. So when you don't add the correct vinegar and pair it with two, not just one but two starchy vegetables, don't be surprised when the BG goes UP and not down.