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1
Preheat the oven to 350.
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2
Spread 3 tablespoons of olive oil on each of 2 rimmed baking sheets.
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3
Arrange the red tomatoes, cut side down, on 1 baking sheet and the yellow tomatoes, cut side down, on the other.
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4
Season the tomatoes with salt and pepper and add 2 sage leaves to each baking sheet.
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5
Bake the tomatoes for about 25 minutes, or until softened and starting to brown on top.
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6
Let cool, then transfer to a bowl.
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7
Put the beans in a medium saucepan; cover fresh beans with 1 1/2 inches of water, thawed beans with 1/2 inch of water.
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8
Bring the beans to a boil and add 1 tablespoon of the oil and 2 more sage leaves.
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9
Simmer over moderately low heat until just tender, about 20 minutes for fresh and 10 minutes for frozen.
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10
Season with salt and pepper and let the beans stand in their cooking liquid.
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11
Melt the butter in a medium saucepan.
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12
Add the onion and the remaining 2 sage leaves and cook over moderately low heat, stirring until translucent, about 5 minutes.
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13
Raise the heat to moderate, add the corn and cook, stirring, for 3 minutes.
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14
Add the reserved beans and enough of their cooking liquid to make a stew.
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15
Simmer until the corn is tender, about 5 minutes; if necessary, add water to moisten the stew.
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16
Season with salt and pepper.
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17
Set the pork chops on a large baking sheet and sprinkle the chops on both sides with salt, using 1/2 teaspoon per chop.
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18
Cover with plastic wrap and let stand at room temperature for 2 hours.
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19
Light a grill or preheat the broiler.
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20
Rub the pork chops with the remaining 1 tablespoon of oil and grill over moderately hot fire or broil, turning once, until crusty brown outside and slightly pink inside, about 12 minutes.
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21
To serve, spoon the succotash onto 6 plates and top with the pork chops.
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22
Spoon the tomatoes are the meat and serve.
