Grilled Pork Chops with Summer Succotash
 
Makes 6 servings
Ingredients
  • 1½ teaspoons salt
  • 1½ teaspoons paprika
  • ½ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • 6 (1-inch-thick) bone-in pork chops
  • 1 tablespoon olive oil
  • 3 ears fresh corn, shucked and kernels cut off
  • ¾ pound fresh okra, cut into ½-inch-thick slices
  • 1½ cups halved grape tomatoes
  • 1 (14.5-ounce) can lima beans, rinsed and drained
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons white wine vinegar
Instructions
  1. Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
  2. In a small bowl, stir together salt and next 3 ingredients. Sprinkle 1 teaspoon salt mixture onto both sides of pork; reserve remaining salt mixture.
  3. Grill pork chops, covered with grill lid, for 5 to 6 minutes per side or until a meat thermometer inserted in thickest portion registers 145°.
  4. Meanwhile, in a large skillet, heat oil over medium-high heat. Add corn and next 3 ingredients; cook, stirring occasionally, for 5 minutes or until corn is tender. Stir in parsley, vinegar, and remaining salt mixture. Serve with pork chops.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/grilled-pork-chops-summer-succotash/