Monday, September 7, 2020

Pork Chops And Cheesy Potatoes On The Grill

I believe that I’ve mentioned before that we grilled out most summer evenings when I was a kid and one of the dishes, served on occasion, was cheesy potatoes cooked in aluminum foil and it was a favorite of mine.  Mom made them by just adding cheese (Velveeta and longhorn I think), butter, and canned milk over the potatoes and onions but I have updated the recipe based on what I have learned over the years.

Cheesy Potatoes

The Ingredients:

4T butter

4T flour

1 cup white wine

1” of Velveeta, small chunks

¾” sharp cheddar, small chunks

5 large waxy potatoes, diced

1 large onions, chopped

1 large bell pepper (green, colored, or mix), chopped

The Process:

1. Make a roux from the butter and flour and cook a few minutes.  Whisk in 6oz, of the wine then slowly whisk in the Velveeta – add more wine if it gets too dry.  Whisk in the cheddar cheese – It needs to be pretty thick.

2. In a large bowl, mix the veggies and cheese sauce.

3. Spray two 18”x18” sheets of heavy-duty foil and add the veggie mix in a pile to the center, make an even pile of the mixture, leaving about 2” of foil around the edges, top with the second sheet of foil, and seal the edges well.

4. Put the foil pouch on the grill over direct low heat.  When the pouch begins to swell up, carefully flip it and even out the mixture with your hand.  When it swells up again with steam for about 5 minutes and you can smell it, it should be done.

5. Remove from the grill and let it rest about 5 minutes before opening. 

For the meat, I used ¾“ thick boneless pork loin chops that I had cut from a whole loin.  I oiled both sides and seasoned with Montreal Chicken Seasoning.  I cooked the first sides without sauce to get grill marks while brushing the top side with BBQ sauce,  I flipped and added sauce to the top side and repeated for both sides to set the sauce while cooking to an internal temperature of 138F – looking for a142F final temp.

The Verdict:

The meat and the potatoes were both delicious and a big hit with all of us.  If you’ve never made these potatoes, I highly recommend this grilled version and I believe the process would work well for scalloped and other potato dishes.

And of course, the potatoes were even better the next morning when topped with a couple of eggs.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


9/3/20 meal date


  1. I just love the egg addition and that pork looks so darn juicy! WOW

  2. Larry, Nice looking meal! The only thing that I cook on the grill is meat although I have tried a couple of vegetables with mixed success. Love cheesy potatoes...but with some changes from your recipe. Pork chops on the grill...I always worry about them getting overcooked and dry. I'll need instruction from you some day to get them right. An egg on a leftover porkchop, now that would have been my go to breakfast the next day. Stay Safe and Take Care, Big Daddy Dave

  3. The leftovers for breakfast is a great idea.

  4. I simply have to make those potatoes. But not today. We've got cold and snow.

  5. Drooling! The potatoes look and sound amazing--especially with the eggs! Your pork chops look perfectly grilled.


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