25-Minute Grilled Pork Chops with Succotash

4.40 (16)
⏱ 15 mins 🍽 Serves 4 🏷 Main course

This main course features succulent, bone-in pork chops cooked on the grill alongside sweet corn and red onion. The grilled vegetables are combined with tomatoes and black-eyed peas to create a fresh succotash, finished with a dollop of cumin and lime-infused sour cream. It's a complete, flavourful plate that comes together quickly for a satisfying meal.

25-Minute Grilled Pork Chops with Succotash

Ingredients

  • 2 medium yellow tomatoes, cut into 1/2-inch thick wedges (about 1 pound)
  • Salt and freshly ground black pepper
  • 1/2 cup sour cream
  • Zest and juice of 1 lime
  • 1/4 teaspoon cumin
  • 1/4 cup extra-virgin olive oil, plus more for oiling the grill grates
  • 4 bone-in pork chops, 1-inch thick (about 3 pounds)
  • 4 ears yellow corn, shucked
  • 1 large red onion, sliced into 1/2-inch rounds (about 8 ounces)
  • One 15-ounce can black-eyed peas, drained and rinsed
  • 1/2 cup roughly-chopped fresh parsley

Method

  1. Heat a grill or a large grill pan to medium-high.
  2. Place the tomato wedges in a large bowl, season with salt and pepper, and set them aside.
  3. In a separate small bowl, whisk together the sour cream, lime zest, lime juice, cumin, and a pinch of salt and pepper. Set this mixture aside.
  4. Oil the grill grates lightly. Coat the pork chops with 2 tablespoons of the olive oil and season generously with salt and pepper. Place them on one section of the grill and cook for about 5 minutes per side until charred and an instant-read thermometer shows 60°C. Let them rest for 5 minutes after removing from the grill.
  5. While the pork cooks, brush the corn and onion slices with the remaining 2 tablespoons of oil and season with salt and pepper. Grill them, turning as needed, until lightly charred and tender, which should take 6 to 8 minutes.
  6. Move the grilled vegetables to a cutting board and allow them to cool for 2 to 3 minutes. Then, cut the kernels from the corn cobs and chop the onion rounds into quarters. Add these to the bowl with the tomatoes, along with the black-eyed peas and half of the parsley. Toss gently and adjust the seasoning with salt and pepper.
  7. To serve, portion the succotash onto four plates and add a spoonful of the reserved sour cream mixture. Place a pork chop beside each serving, garnish the succotash with the remaining parsley, and serve straight away.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMain course
AuthorFood Network Kitchens