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A close up of a grilled pork chop on a white plate with veggies, a potato and pineapple

One Hour Grilled Dinner & Dessert

One Hour Grilled Dinner & Dessert is a delicious, healthy meal. Perfect for summer - this simple grilling recipe has protein, veggies, potatoes + fruit! We use foil packets to save time on clean up. Paleo, Whole30, gluten free and so easy to make!
Prep Time15 minutes
Cook Time25 minutes
Resting TIme5 minutes
Total Time45 minutes
Servings: 4 people
Calories: 656kcal

Ingredients

Coffee BBQ Pork Chops

  • 2.5 lbs pork chops about 1 ½ inch thick
  • 1 tablespoon ground coffee
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon paprika

Foil Packet Zucchini + Tomatoes

  • 1 lb zucchini cut in 1 inch round pieces
  • 1 lb cherry tomatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 salt

Foil Wrapped Baked Potatoes

  • 4 potatoes 1.5 lb
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder

Grilled Pineapple with Fresh Whipped Cream

  • 1 large pineapple cut in 1/2 inch stalks
  • 1/2 tablespoon olive oil

Whipped Cream (optional)

  • 1 cup heavy cream
  • 1/2 teaspoon maple syrup

Instructions

  • Preheat grill to high heat. (We set our Traeger to 375)
  • Cut zucchini in half moon shapes. Cut pineapple In 1/2 inch thick stalks.
  • For the pork chops: In a bowl, mix together dry rub for pork chops. Apply the dry rub on both sides of the pork chops liberally.
  • For the vegetables: In a large bowl toss together cut zucchini, cherry tomatoes, olive oil and spices until evenly coated. Place in a foil packet.
  • For the potatoes: Pierce potatoes with a fork 3-4 times. In a large bowl (you can use the same one as the zucchini!) toss potatoes, olive oil, salt, pepper and garlic powder until evenly coated. Wrap each potato individually in foil.
  • For the pineapple: Cut into ½ inch thick ‘stalks;. Brush pineapple with olive oil on both sides.
  • Once grill has reached desired heat, add everything except pineapple to the grill.
  • Allow everything to cook for 15 minutes. After 15 minutes, add pineapple to the grill. Flip pork chops, close grill and cook for additional 10-15 minutes.
  • Check the pork chops after 10 minutes. Each grill will vary, and the thickness of the pork chops will also affect the cooking time.
  • We recommend using a thermometer to test the internal temperature of the pork, which should be at 140-145.
  • Remove pork, vegetables, potatoes and pineapple from the grill once pork has reached internal temperature.
  • The pork will continue to cook after you pull it off the grill. If you cook beyond 150 - your pork chops will be dry. Allow the pork to rest for 10 minutes before eating
  • For the whipped cream: In a stand mixer or using a hand mixer, whip heavy cream until soft peaks form. Gently fold in maple syrup with a spatula once the whipped cream has come together. Keep in refrigerator until ready to eat.
  • Serve all together, or as a dinner and dessert separately.

Notes

*Nutrition Facts: Nutrition facts do not include whipped cream.

Nutrition

Serving: 1pork chop, veggies, potato + 4 oz pineapple | Calories: 656kcal | Carbohydrates: 38g | Protein: 65g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 190mg | Sodium: 742mg | Potassium: 1847mg | Fiber: 5g | Sugar: 28g | Vitamin A: 913IU | Vitamin C: 154mg | Calcium: 80mg | Iron: 3mg
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