Grilled Pork Chops with Grilled Carrots, Yam and Broccoli by Tom

 

Tom has become a wizard at cooking an entire meal on the grill for us.  This is an example of one he pulled together recently.  

Look at those grill marks on the pork chop!  

The carrots are drizzled with olive oil, salt and pepper and lots of fresh dill and then roasted directly on the grill, like he does asparagus, but carrots take longer, about 18-20 minutes.  

The yam -- we each get a half --- which he wraps in foil separately -- after coating with olive oil and salt and pepper and cooks for 30 minutes.  

And the broccoli is placed in a foil packet with olive oil and salt and pepper for 8-10 minutes.  

The pork chop should be about 160 degrees but no more or it will be dry.  Usually takes about 15 minutes, sometimes up to 20 depending on the thickness of the chop.  He turns it over every couple of minutes, and he uses our electronic thermometer to check the temp.  

Tom carefully times it all, and brings it in on a platter, unwraps the veggies and serves.  

The best part:  no pots and pans to clean up.  

 

---Barbara