Fork-Tender Foil Packet Pork Chops
These foil packet pork chops are juicy, tender, and packed with savory flavor. The pork chops cook together with potatoes, onions, and a buttery garlic seasoning inside a sealed foil packet, helping lock in moisture.
Ingredients
For the Pork Chops
- 4 boneless or bone-in pork chops, about ¾–1 inch thick
- 1½ lb (680 g) baby potatoes, halved
- 1 medium onion, sliced
- 3 tbsp butter, divided
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp black pepper
- 1 tsp salt
- ½ tsp Italian seasoning
- 2 tbsp chopped fresh parsley
Optional Additions
- 1 cup sliced mushrooms
- 1 bell pepper, sliced
- ½ cup shredded cheddar cheese
- 2 tbsp grated Parmesan
👩🍳 Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C).
Cut four large sheets of heavy-duty aluminum foil, approximately 12 × 18 inches.
Lightly brush the center of each sheet with olive oil.
2. Season the Pork
Pat the pork chops dry with paper towels.
In a small bowl, combine:
- Paprika
- Garlic powder
- Onion powder
- Thyme
- Italian seasoning
- Salt
- Black pepper
Rub the seasoning generously over both sides of the pork chops.
3. Prepare the Potatoes
Place the halved potatoes in a bowl.
Add:
- 1 tbsp olive oil
- A pinch of salt
- A little black pepper
- Half of the minced garlic
Toss until evenly coated.
Tip: If your potatoes are large, cut them into smaller pieces so they cook at the same rate as the pork.
4. Build the Foil Packets
Place a portion of the potatoes and sliced onion in the center of each foil sheet.
Place one seasoned pork chop on top.
Add about ¾ tbsp butter and some of the remaining garlic over each pork chop.
If using mushrooms or bell peppers, add them around the pork.
5. Seal the Packets
Bring the long sides of the foil together over the pork.
Fold them down tightly.
Fold and seal the short ends so the packet is completely closed.
Leave a little space inside the packet for steam to circulate.
6. Bake
Place the foil packets on a large baking sheet.
Bake for approximately 30–40 minutes, depending on the thickness of the pork chops and size of the potatoes.
Carefully open one packet and check the pork with a meat thermometer.
Pork should reach at least 145°F (63°C) internally, followed by a 3-minute rest.
If the potatoes aren’t completely tender, reseal the packets and continue baking for another 5–10 minutes.
7. Crisp the Pork
For a beautifully browned finish, carefully open the packets after the pork is cooked.
Switch the oven to broil.
Place the opened packets under the broiler for 2–3 minutes, watching carefully.
You can sprinkle cheddar or Parmesan over the pork before broiling.
8. Serve
Carefully transfer the pork chops and potatoes to plates.
Spoon the buttery juices from the foil over the top.
Garnish with fresh parsley.
🥣 Optional Creamy Gravy
For an extra-rich dinner, make a quick sauce while the packets are baking.
Combine:
- ½ cup sour cream
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- ½ tsp garlic powder
- Black pepper
Mix until smooth and serve alongside the pork chops.
⭐ Tips for Fork-Tender Pork Chops
- Choose pork chops that are at least ¾-inch thick.
- Don’t overcook the pork; temperature is more reliable than cooking time.
- Sealing the foil tightly helps retain moisture.
- Cut potatoes into small, evenly sized pieces.
- Let the pork rest for 3–5 minutes before serving.
- For extra flavor, marinate the pork in the seasoning and olive oil for 30 minutes before cooking.
Prep time: 15 minutes
Cook time: 30–40 minutes
Total time: About 55 minutes
Servings: 4