Ingredients
- Fingerling potatoes
- Onion, cut into 1″ pieces
- Bell Pepper cut into 1″ pieces
- Fresh rosemary
- Chopped Garlic
- Fresh head of broccoli
- Center-cut boneless pork chops
- Dry rub of your choice. (I used Pepper Plant Dry Rub)
- Olive oil
- Salt, Pepper etc.
Method
Lubricate a foil pan with olive oil to prevent sticking. Add the potatoes, onion, bell pepper, rosemary and garlic. Cover the pan with foil and place it on a grill, close to the heat. Allow 30-45 minutes to cook, depending on the heat and size of the potatoes.
While the vegetables are cooking, apply the dry rub to the pork chops. Fry them over a medium heat in a well oiled skillet and try not to turn them too often, but keep them from burning or sticking. Depending on thickness, these could take 5-10 minutes per side. I’d advise using a meat thermometer to check that internal temperature reaches a safe 145 degrees before serving.
Steam the broccoli for 3-5 minutes, adding salt if desired. And yes, I have a vegetable steamer in my camp gear! It tucks neatly inside my saucepan and is invaluable for quick,healthy cooking. The broccoli can be steamed using a regular camp stove or a burner in your RV.
As always, serve with a great wine and better company.