Pork, Apple, Sweet Potato, and Mustard Foil Packets

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Introduction:

This dish combines juicy pork with the natural sweetness of apples and sweet potatoes, all tied together with a tangy mustard sauce. Cooking everything in foil packets locks in the moisture and flavors, resulting in tender, flavorful bites of pork and perfectly cooked vegetables. It’s a low-effort, high-reward meal that requires minimal cleanup!

Ingredients (Serves 4):

  • 4 boneless pork chops (about 1 inch thick)
  • 2 medium sweet potatoes, peeled and diced into 1-inch cubes
  • 2 apples, cored and sliced (Granny Smith or Honeycrisp work well)
  • 1 small red onion, sliced thinly
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 2 teaspoons honey
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Salt and pepper to taste
  • Optional: A sprinkle of cinnamon for the apples, if you like a sweeter contrast.

Optional Additions:

  • Chopped rosemary or sage for extra earthy flavor
  • Crushed garlic (1-2 cloves per packet) for extra punch
  • A splash of white wine for added depth in the sauce

Instructions:

1. Preheat the Grill or Oven:

  • Preheat your grill to medium heat or your oven to 400°F (200°C).

2. Prepare the Mustard Sauce:

  • In a small bowl, whisk together the olive oil, Dijon mustard, whole-grain mustard, honey, apple cider vinegar, thyme, salt, and pepper. Set aside.

3. Assemble the Foil Packets:

  • Lay out 4 large pieces of aluminum foil (about 12×18 inches each). Lightly grease the center of each with a bit of olive oil or non-stick spray.
  • Divide the sweet potatoes, apples, and red onion evenly among the foil sheets, placing them in the center of each. Drizzle a little of the mustard sauce over the veggies and apples.
  • Place one pork chop on top of each pile of veggies.
  • Drizzle the remaining mustard sauce evenly over the pork chops, ensuring they are well coated. If you’re using optional rosemary or garlic, add them on top of the pork.

4. Seal the Foil Packets:

  • Fold the long sides of the foil up and over the pork, then fold the ends tightly to seal, creating a packet. Make sure the packets are sealed well to prevent any juices from leaking out.

5. Cook the Packets:

  • For the grill: Place the foil packets on the grill and cook for about 20-25 minutes, flipping halfway through, until the pork reaches an internal temperature of 145°F (63°C) and the sweet potatoes are tender.
  • For the oven: Place the foil packets on a baking sheet and bake for 25-30 minutes until the pork is fully cooked and the sweet potatoes are soft.

6. Serve:

  • Carefully open the foil packets (watch out for steam!) and serve the pork, apples, and sweet potatoes directly from the foil or transfer to a plate.

Tips for Success:

  • Slice everything evenly: Cutting the sweet potatoes and apples into uniform sizes ensures they cook evenly and at the same rate.
  • Seal tightly: Make sure the foil packets are sealed well so that the steam and juices don’t escape during cooking. This keeps everything moist and flavorful.
  • Check for doneness: Use a meat thermometer to check the pork’s internal temperature. It should reach 145°F (63°C) for perfectly juicy and safe-to-eat pork.

Recommendations:

Serve these foil packets with a fresh green salad or steamed vegetables for a complete, balanced meal. For a bit more indulgence, pair them with some crusty bread to soak up the delicious juices from the mustard sauce.

Enjoy your flavorful Pork, Apple, Sweet Potato, and Mustard Foil Packets!

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