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Adobo Pork & Potato Packets

Source: © EatingWell Magazine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  30 Minutes
  4 servings
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.

Make Ahead Tip: Prepare adobo sauce (Step 2), cover and refrigerate for up to 5 days.
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
Adobo Pork & Potato Packets Recipe at
Preheat grill to high.

FOR THE ADOBO SAUCE: 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.

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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 373
Fat. Total: 18g
Protein: 28g
Carbohydrates, Total: 23g
Fat, Saturated: 4g
Fiber: 3g
Cholesterol: 74mg
Sodium: 361mg
% Cal. from Fat: 43%
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Dan Reviewed: 09/11/2010
A Winner, but with slight modifications
very tasty, but i added a jalapeno pepper and some cumin to the adobo to give it some zip; also, the cooking times for the potatoes needed to be extended; overall, i would make this again!
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