Asian-Style Barbecue Pork Chops and Succotash Rachael Ray   From Every Day with Rachael Ray April 2007 FOUR SERVINGS 4 center-cut boneless pork chops (about 1 3/4 pounds) 1 teaspoon Chinese five-spice powder 1 tablespoon grill seasoning, such as McCormick Grill Mates Montreal steak seasoning 1/4 cup vegetable oil 1/2 cup hoisin sauce 1 red bell pepper, chopped 3 cloves garlic, chopped One 10-ounce box frozen corn Coarsely chopped snow peas or sugar snap peas (a couple of generous handfuls) 4 scallions, chopped 2 teaspoons hot pepper sauce 1. Season the pork chops with the five-spice powder and grill seasoning. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add the chops and cook for 6 minutes on each side. Add 1/4 cup hoisin sauce, turning the chops to coat. Keep warm. 2. In another large skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the bell pepper and garlic and cook for 2 minutes. Add the corn, snow peas and scallions and cook for 3 minutes. Stir in the remaining 1/4 cup hoisin sauce and the hot sauce. Serve alongside the chops.

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