- Prep Time
- 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
- 1 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
Preheat a grill or grill pan. Season the pork chops all over with the grill seasoning and paprika.
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.
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.
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.
Serve the pork chops warm with the spicy applesauce and the succotash.