MAPLE-GLAZED PORK CHOPS WITH SUCCOTASH SALAD

Maple-Glazed Pork Chops With Succotash Salad image

Number Of Ingredients 20

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FOR THE GLAZE:
2 teaspoons pure maple syrup
2 teaspoons Dijon style mustard
1 teaspoon steak sauce
FOR THE SALAD:
2 cups freshly cooked frozen corn (from 10 ounce frozen package)
2 cups freshly cooked lima beans (from 10 ounce frozen package)
1/4 cup finely diced celery
1/4 cup finely chopped white onion
1 tablespoon finely chopped fresh dill
1/4 cup vegetable oil
2 tablespoons Dijon style mustard
2 tablespoons white wine vinegar
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 boneless pork loin chops, about 1 1/4 inches thick each, trimmed
vegetable oil
kosher salt
freshly ground black pepper

Steps:

TO MAKE THE GLAZE: In a small bowl whisk together the glaze ingredients.TO MAKE THE SALAD: In a large bowl combine the corn, lima beans, celery, onion, and dill. In a small saucepan over medium heat, combine the vegetable oil, mustard, vinegar, sugar, salt, and pepper. Whisk and bring to a simmer. Pour over the corn and lima beans, toss well, and set aside.Allow the pork chops to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray the chops with the oil, then brush with the glaze and season with salt and pepper.Grill the chops over Direct Medium heat until the juices run clear, about 10 to 12 minutes, turning once halfway through grilling time. Serve warm with the salad.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves