This recipe from Cook’s Country TV
was what they made to go along with the GRILLED THIN-CUT PORK CHOPS
I was making this day. I was feeling a bit lazy and this looked like a relatively simple and quick cook to boot. The potatoes were partially cooked in the microwave to shorten the grill cooking time. It also helped avoid the problem of the skins being overcooked while the insides were undercooked. The potatoes were tossed with oil garlic, thyme, salt & pepper prior to being wrapped in the foil packets. The oil served the dual purpose of keeping the potato skins moist and helping to keep them from sticking to the foil while the cook. After 10 minutes over high heat, the potatoes were done.