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1
Prepare a grill or large grill pan for medium-high heat.
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2
Put the tomatoes into a large mixing bowl.
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3
Sprinkle with salt and pepper and let sit at room temperature while you prepare the rest of the ingredients.
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4
Put the sour cream, lime zest and juice, cumin and a pinch of salt and pepper in a small bowl and whisk to combine.
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5
Reserve.
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6
Lightly oil the grill grates.
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7
Brush the pork all over with 2 tablespoons of the oil and sprinkle liberally with salt and pepper.
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8
Arrange the pork on one side of the grill (leave room for grilling the vegetables) and cook until lightly charred on both sides and an instant-read thermometer inserted into the deepest part of a chop registers 140 degrees F, about 5 minutes per side.
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9
Remove from the grill and let rest for 5 minutes before serving.
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10
Meanwhile, brush the corn and onion liberally with the remaining 2 tablespoons oil, sprinkle with salt and pepper and arrange them on the grill.
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11
Cook the corn until lightly charred, 6 to 8 minutes, rotating the ears so that they cook evenly.
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12
Cook the onion until charred and tender, 6 to 8 minutes, flipping as needed.
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13
Transfer the vegetables to a cutting board and cool for 2 to 3 minutes.
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14
When cool enough to handle, cut the corn away from the cobs and quarter the onion rounds.
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15
Add the corn, onion, black-eyed peas and half of the parsley to the same large bowl with the tomatoes.
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16
Gently toss to combine.
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17
Season to taste with salt and pepper.
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18
Divide the succotash among 4 large dinner plates and top with a dollop of the reserved sour cream mixture.
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19
Place 1 pork chop on each plate next to the succotash.
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20
Garnish the succotash with the reserved parsley and serve immediately.
