Pork Chops Pockets

• 2 tablespoons butter
• 5 12 ounces au gratin potatoes
• 2 cups water
• 16 ounces sliced carrots, drained
• 4 pork chops
• 5 13 ounces evaporated milk (2/3 cup)

1. Tear off 4 pieces of heavy duty aluminum foil abut 24 inches long.
2. Fold in half, shiny sides inches.
3. Lightly butter center of foil.
4. Place some of the potato slices and carrots on each piece; top with chops.
5. Wrap loosely around meat and vegetbles, using tight double or triple folds.
6. Seal one end, again using tight folds.
7. Leave other end open.
8. Combine water, milk and seasoning mix; pour into open end of pockets and seal with tight double folds.
9. Place on grill over hot coals; grill 40 to 50 minutes, turning frequently until chops are cooked and potatoes are tender.

butter, gratin potatoes, water, carrots, pork chops, milk

Taken from www.food.com/recipe/pork-chops-pockets-316895 (may not work)