Best 25 Minute Grilled Pork Chops With Succotash Recipes

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ULTIMATE GRILLED PORK CHOPS



Ultimate Grilled Pork Chops image

A little brining and a special dry rub go a long way to making the perfect pork chop. Once you've mastered how to cook thick pork chops, you'll be enjoying them all summer long. -Matthew Hass, Franklin, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup kosher salt
1/4 cup sugar
2 cups water
2 cups ice water
4 center-cut pork rib chops (1 inch thick and 8 ounces each)
2 tablespoons canola oil
BASIC RUB:
3 tablespoons paprika
1 teaspoon each garlic powder, onion powder, ground cumin and ground mustard
1 teaspoon coarsely ground pepper
1/2 teaspoon ground chipotle pepper

Steps:

  • In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature., Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours., Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes., Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.

Nutrition Facts : Calories 300 calories, Fat 18g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 130mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 30g protein.

GRILLED SUMMER SUCCOTASH



Grilled Summer Succotash image

Grilled packets of cherry tomatoes, corn and lima beans sprinkled with basil.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 7

1 pint cherry tomatoes, halved
2 cups fresh corn kernels
One 10-ounce bag frozen lima beans, thawed
1 stick (8 tablespoons) unsalted butter, melted
1 large shallot, minced
Kosher salt and freshly ground black pepper
1 1/2 cups loosely packed basil leaves

Steps:

  • Prepare a grill for medium-high heat.
  • Mix the tomatoes, corn, lima beans, butter and shallot together in a medium bowl. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
  • Tear off four 12- by 18-inch pieces of heavy duty aluminum foil. Put 1/4 cup of the basil leaves in the center of each piece of foil. Evenly divide the vegetable mixture (about 1 1/4 cup each) over the basil. Carefully fold each foil piece into a packet, bringing up the sides and double folding the top and ends to seal.
  • Grill the packets until the tomatoes begin to soften, about 12 minutes. Chop the remaining 1/2 cup basil. Place a packet on each plate, carefully open the foil and serve sprinkled with chopped basil.

RED PEPPER PORK CHOPS WITH SUCCOTASH



Red Pepper Pork Chops With Succotash image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
4 boneless center-cut pork chops (3/4 inch thick; 4 to 5 ounces each)
Kosher salt and freshly ground pepper
2 tablespoons red pepper jelly
1 tablespoon whole-grain Dijon mustard
1 cup frozen lima beans
3 ears corn, shucked
1 red bell pepper, chopped
1 teaspoon chopped fresh thyme
1 tablespoon unsalted butter
3 tablespoons chopped fresh chives

Steps:

  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Season the pork chops on both sides with salt and pepper. Add to the skillet and cook, turning once, until lightly browned, about 6 minutes. Add the jelly and mustard and increase the heat to high. Cook, flipping the pork a few times, until well glazed and cooked through, 3 to 6 more minutes, depending on the thickness. Remove from the heat.
  • Put the lima beans in a small microwave-safe bowl with 2 tablespoons water; cover with plastic wrap and microwave until tender, about 5 minutes, then drain. Cut the kernels off the corn cobs and run the back of the knife down the cob to get all the corn milk.
  • Heat the remaining 1 tablespoon olive oil in another large nonstick skillet over medium-high heat. Add the lima beans, corn and corn milk, bell pepper and thyme; season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Stir in the butter and 2 tablespoons water until the butter is melted. Remove from the heat and stir in 2 tablespoons chives.
  • Divide the pork among plates and drizzle with the pan juices. Serve with the succotash; top with the remaining 1 tablespoon chives.

Nutrition Facts : Calories 470, Fat 26 grams, SaturatedFat 8 grams, Cholesterol 75 milligrams, Sodium 530 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 30 grams, Sugar 10 grams

FOIL-PACKET BARBECUE PORK CHOPS WITH SUCCOTASH



Foil-Packet Barbecue Pork Chops with Succotash image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 boneless pork chops (1 inch thick, about 6 ounces each)
Kosher salt and freshly ground pepper
1/2 cup barbecue sauce
1/2 cup hot pepper jelly
2 cups frozen lima beans, thawed
2 cups frozen corn kernels, thawed
1 15.5-ounce can hominy, drained and rinsed
2 scallions, sliced (white and green parts separated)
1 teaspoon chopped fresh thyme
4 tablespoons unsalted butter, melted

Steps:

  • Preheat a grill to medium high. Lay out four 12-by-18-inch sheets of heavy-duty foil. Season the pork chops on both sides with salt and pepper. Whisk the barbecue sauce and hot pepper jelly in a small bowl. Remove 1/3 cup of the sauce to a separate bowl and brush all over the pork chops; reserve the remaining sauce.
  • Mix the lima beans, corn, hominy, scallion whites, thyme and melted butter in a large bowl. Season with salt and pepper.
  • Divide the vegetable mixture among the foil sheets, mounding it slightly. Top each mound with a pork chop. Bring the 2 short ends of the foil together and fold twice to seal; fold in the sides to form a packet.
  • Grill the packets pork-side down, 6 minutes. Flip and cook 2 more minutes. Meanwhile, heat the reserved sauce in a small saucepan or in the microwave.
  • Carefully open the packets and spoon some of the sauce on the pork chops; sprinkle with the scallion greens. Serve with the remaining sauce.

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