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Hey! So before I get into this recipe thing, I need say a couple things. All of these pictures are super small, and they were all taken with my iPhone. Sadly Hannah’s camera broke last week so we’ll have to take pictures with out iPhones until it’s fixed, and being the goof I am I sent the pictures in the small format, and then deleted them after. Mega fail! So the quality of the pics is not as good as it usually is, but hey it’s better than nothing right?
So this dish is super easy to make, and it’s perfect for the kind of 90-100 degree days that we’ve been having around here. Because I basically take everything and wrap it in foil and throw it on the grill. 
So first off the pork.
Ingredients:
Pork chops, 6-8 (depends on how much you have to serve/how much you want left over)
 2 Tbs of soy sauce & teryiaki sauce
1 Tbs of chilli powder 
1 Tbs of garlic & onion powder
1 tsp of red pepper flakes 
A small pinch of salt ( I say this because there’s already a lot of salt in the say & teryiaki sauce)
1 tsp of pepper 
Pineapple juice
 Mix all of the spices and sauces except the pineapple juice together in a bowl so it’s in a paste like consistency. 
Then get heavy duty foil or double regular foil and lay it out on a flat surface, and put the pork chops in the foil, then rub the paste on both sides of the pork chops. Then take some of the pineapple juice and just put enough to cover the bottom of the foil pouch. I do this so the meat doesn’t get too dry and the juice gives it some extra flavor other than water. 

 Now that the meat is all dowsed in flavor. Take a separate sheet of foil that’s the same size as the bottom sheet. And put it on top of the pork chops, and fold the edges of the foil together twice, and fold the corners around, I’ll usually just bunch the foil together so nothing will leak out. 
Set the pork aside until you’re ready to put it on the grill. 
 Now the veggies
Ingredients:
1 red onion, medium size-chopped
4 cloves of garlic-chopped
1 yellow squash- cut in slices
1 zucchini squash-cut in slices
1/2 lb of snap peas
1/2 lb of carrots-I had the baby carrots so I just cut the bigger ones in half 
1/2 an inch of ginger root
1 Tsb of chili powder
1 tsp of red pepper flakes 
Salt & pepper to taste
Extra virgin olive oil-enough to coat everything
Get out a big piece of foil and pull up each sides to make a “bowl/tray” as you’re chopping the vegetables up put them in the foil. then add the spices and oil, toss it, then top it with another piece of foil. Basically do the same thing that you did with the pork chops. Seal it tight! So tight a thief couldn’t get in it! 
Now go and light the grill, wait for it to heat up, then do the pork chops first.
Have the heat on low, and put them on the grill for 15 minutes, forget about them, don’t worry about turning them or anything, just let them cook. I did two pouches of pork chops so it would be easier to move them rather than one giant pouch. 
 Boom! 15 minutes later you have some super flavorful pork chops. 
After you take the pork chops on the grill put the vegetables on it. If you have a bigger grill you could just cook them all at once too. 
Let the veggies cook for about 15 minutes as well.

After you put the pork chops on the grill put on the rice. If you saw the last recipe I did you know rice is just not my thing. So I’ll just say it again, follow the directions. 
And that’s it!
Once everything is done put it on a plate and enjoy. of course I didn’t take a picture of my food on the plate.  Another fail. I was really hungry at the time, I didn’t have time for pictures. 
Next time there will be a picture of it on the plate. 
I hope ya’ll enjoyed this! 
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