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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I got this recipe from a random freebie cooking magazine. Haven't tried it yet, but it looked really tasty. Ingredients:
1 tablespoon olive oil |
1 tablespoon chopped fresh rosemary |
2 tablespoons lemon juice |
1/2 teaspoon pepper (plus) |
1/8 teaspoon pepper |
4 thin boneless center cut pork chops (about 1 pound total) |
1 large tomato, cored and cut into 8 wedges |
1 medium yellow squash, halved lengthwise and thinly sliced |
1 medium zucchini, halved lengthwise and thinly sliced |
1 (14 ounce) can artichoke hearts, drained, quartered and patted dry |
1 tablespoon capers, drained |
1/4 teaspoon salt |
1 medium loaf italian bread |
Directions:
1. Prep charcoal grill with medium-hot coals or heat gas grill to medium-high heat.
2. Using 12-inch-wide heavy-duty aluminum foil, cut 4 pieces 32 inches long; fold each piece in half to make a 16 x 12-inch rectangle. Generously coat foil pieces with nonstick cooking spray.
3. In large bowl, stir oil, rosemary, lemon juice, and 1/2 teaspoon of the pepper. Brush onto both sides of pork; toss remaining mixture with tomato, squash, zucchini, artichokes and capers.
4. Evenly place mixture on one half of each foil piece. Season pork with salt and remaining 1/8 teaspoon pepper. Top vegetables with pork.
5. Create a packet; Fold second half of foil over pork and vegetables. Tightly seal sides and front edges, leaving space for steam to build. Place packets on grill rack. Grill 20 minutes; 5 minutes before packets are finished, slice bread and grill on both sides. Carefully open packets; transfer contents to 4 serving plates. Serve with grilled bread.
6. Note: Packets can be baked at 450° for 20 minutes.
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