25-Minute Grilled Pork Chops with Succotash Recipe

Name: 25-Minute Grilled Pork Chops with Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium yellow tomatoes, cut into 1/2-inch thick wedges (about 1 pound); Kosher salt and freshly ground black pepper; 1/2 cup sour cream; Zest and juice of 1 lime; 1/4 teaspoon cumin; 1/4 cup extra-virgin olive oil, plus more for oiling the grill grates; 4 bone-in pork chops, 1-inch thick (about 3 pounds); 4 ears yellow corn, shucked; 1 large red onion, sliced into 1/2-inch rounds (about 8 ounces); One 15-ounce can black-eyed peas, drained and rinsed; 1/2 cup roughly-chopped fresh parsley

Servings: persons

2 medium yellow tomatoes, cut into 1/2-inch thick wedges (about 1 pound)
Kosher salt and freshly ground black pepper
1/2 cup sour cream
Zest and juice of 1 lime
1/4 teaspoon cumin
1/4 cup extra-virgin olive oil, plus more for oiling the grill grates
4 bone-in pork chops, 1-inch thick (about 3 pounds)
4 ears yellow corn, shucked
1 large red onion, sliced into 1/2-inch rounds (about 8 ounces)
One 15-ounce can black-eyed peas, drained and rinsed
1/2 cup roughly-chopped fresh parsley

1
Prepare a grill or large grill pan for medium-high heat.
2
Put the tomatoes into a large mixing bowl.
3
Sprinkle with salt and pepper and let sit at room temperature while you prepare the rest of the ingredients.
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.
5
Reserve.
6
Lightly oil the grill grates.
7
Brush the pork all over with 2 tablespoons of the oil and sprinkle liberally with salt and pepper.
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.
9
Remove from the grill and let rest for 5 minutes before serving.
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.
11
Cook the corn until lightly charred, 6 to 8 minutes, rotating the ears so that they cook evenly.
12
Cook the onion until charred and tender, 6 to 8 minutes, flipping as needed.
13
Transfer the vegetables to a cutting board and cool for 2 to 3 minutes.
14
When cool enough to handle, cut the corn away from the cobs and quarter the onion rounds.
15
Add the corn, onion, black-eyed peas and half of the parsley to the same large bowl with the tomatoes.
16
Gently toss to combine.
17
Season to taste with salt and pepper.
18
Divide the succotash among 4 large dinner plates and top with a dollop of the reserved sour cream mixture.
19
Place 1 pork chop on each plate next to the succotash.
20
Garnish the succotash with the reserved parsley and serve immediately.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium yellow tomatoes, cut into 1/2-inch thick wedges (about 1 pound), Kosher salt and freshly ground black pepper, 1/2 cup sour cream, Zest and juice of 1 lime, and more.

Yes, 25-Minute Grilled Pork Chops with Succotash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

25-Minute Grilled Pork Chops with Succotash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions