Smoky Pork Chops with Spicy Applesauce and Garlicky Succotash recipe

SERVES 4

4 bone-in, 1-inch-thick pork chops (about 2 pounds) 1 tablespoon grill seasoning 2 teaspoons sweet smoked paprika 5 tablespoons extra-virgin olive oil (EVOO) 1 red onion, chopped Salt and pepper 1 chipotle chile in adobo sauce, seeded and finely chopped, with 1 tablespoon adobo sauce 3 tablespoons brown sugar 4 mcintosh apples, cored and chopped 1 cup unfiltered apple cider 2 lemons, juiced 4 ears corn, kernels scraped One 15-ounce can butter beans, rinsed 1 bell pepper, chopped 4 scallions, thinly sliced on an angle 2 cloves garlic, grated or finely chopped 2 tablespoons chopped fresh thyme 1 teaspoon cumin

1. Preheat a grill or grill pan. Season the pork chops all over with the grill seasoning and paprika.
2. In a large saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the red onion, season with salt and pepper and cook until softened, about 5 minutes. Stir in the chipotle with adobo sauce and the brown sugar and lower the heat to medium. Add the apples, cider and 1 teaspoon lemon juice and cook, stirring occasionally, until a thick, chunky sauce forms, 15 to 20 minutes. Season with salt.
3. While the applesauce cooks, grill the corn until charred, about 5 minutes. Transfer to a bowl. Grill the seasoned chops until cooked through, 6 to 7 minutes on each side.
4. While the chops are cooking, in a medium bowl, combine the corn kernels, butter beans, bell pepper and scallions. In another medium bowl, combine the garlic, thyme, cumin and remaining lemon juice; season with salt and pepper. Whisk in the remaining 1/4 cup EVOO. Pour into the succotash and toss to coat.
5. Serve the pork chops warm with the spicy applesauce and the succotash.



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RECIPES

Smoky Pork Chops with Spicy Applesauce and Garlicky Succotash