25-Minute Grilled Pork Chops with Succotash

25-Minute Grilled Pork Chops with Succotash
Prep Time
10 min
Cook Time
15 min
4 servings

We used the summery flavors of succotash as inspiration to build a whole meal-on-the-grill. Simply-seasoned pork chops cook alongside corn and onions, which then get tossed with canned black-eyed peas and juicy summer tomatoes-no extra pan. You won’t miss the butter and cream traditionally used in succotash; a dollop of cumin-spiced sour cream is even better.



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



If using a charcoal grill, be sure to allow a little extra time to let the charcoals reach the proper temperature.

Step 1

Prepare a grill or large grill pan for medium-high heat.

Step 2

Put the tomatoes into a large mixing bowl. Sprinkle with salt and pepper and let sit at room temperature while you prepare the rest of the ingredients.

Step 3

Put the sour cream, lime zest and juice, cumin and a pinch of salt and pepper in a small bowl and whisk to combine. Reserve.

Step 4

Lightly oil the grill grates. Brush the pork all over with 2 tablespoons of the oil and sprinkle liberally with salt and pepper. 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 140ºF, about 5 minutes per side. Remove from the grill and let rest for 5 minutes before serving.

Step 5

Meanwhile, brush the corn and onion liberally with the remaining 2 tablespoons oil, sprinkle with salt and pepper and arrange them on the grill. Cook the corn until lightly charred, 6 to 8 minutes, rotating the ears so that they cook evenly. Cook the onion until charred and tender, 6 to 8 minutes, flipping as needed. Transfer the vegetables to a cutting board and cool for 2 to 3 minutes. When cool enough to handle, cut the corn away from the cobs and quarter the onion rounds. Add the corn, onion, black-eyed peas and half of the parsley to the same large bowl with the tomatoes. Gently toss to combine. Season to taste with salt and pepper.

Step 6

Divide the succotash among 4 large dinner plates and top with a dollop of the reserved sour cream mixture. Place 1 pork chop on each plate next to the succotash. Garnish the succotash with the reserved parsley and serve immediately.

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