Pork Chops With Succotash Recipes

FOIL-PACKET BARBECUE PORK CHOPS WITH SUCCOTASH

Steps:

• Preheat a grill to medium high. Lay out four 12-by-18-inch sheets of heavy-duty foil. Season the pork chops on both sides with salt and pepper. Whisk the barbecue sauce and hot pepper jelly in a small bowl. Remove 1/3 cup of the sauce to a separate bowl and brush all over the pork chops; reserve the remaining sauce.
• Mix the lima beans, corn, hominy, scallion whites, thyme and melted butter in a large bowl. Season with salt and pepper.
• Divide the vegetable mixture among the foil sheets, mounding it slightly. Top each mound with a pork chop. Bring the 2 short ends of the foil together and fold twice to seal; fold in the sides to form a packet.
• Grill the packets pork-side down, 6 minutes. Flip and cook 2 more minutes. Meanwhile, heat the reserved sauce in a small saucepan or in the microwave.
• Carefully open the packets and spoon some of the sauce on the pork chops; sprinkle with the scallion greens. Serve with the remaining sauce.

RED PEPPER PORK CHOPS WITH SUCCOTASH

Steps:

• Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Season the pork chops on both sides with salt and pepper. Add to the skillet and cook, turning once, until lightly browned, about 6 minutes. Add the jelly and mustard and increase the heat to high. Cook, flipping the pork a few times, until well glazed and cooked through, 3 to 6 more minutes, depending on the thickness. Remove from the heat.
• Put the lima beans in a small microwave-safe bowl with 2 tablespoons water; cover with plastic wrap and microwave until tender, about 5 minutes, then drain. Cut the kernels off the corn cobs and run the back of the knife down the cob to get all the corn milk.
• Heat the remaining 1 tablespoon olive oil in another large nonstick skillet over medium-high heat. Add the lima beans, corn and corn milk, bell pepper and thyme; season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Stir in the butter and 2 tablespoons water until the butter is melted. Remove from the heat and stir in 2 tablespoons chives.
• Divide the pork among plates and drizzle with the pan juices. Serve with the succotash; top with the remaining 1 tablespoon chives.

PORK CHOPS WITH SUCCOTASH

Steps:

• Sprinkle chops with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In 12-inch nonstick skillet, heat 2 teaspoons oil over medium-high heat until hot. Add chops to skillet; cook 8 minutes or until browned on the outside and still slightly pink on the inside, turning over once. Transfer chops to warm plate; cover with foil to keep warm.
• In same skillet, heat remaining oil over medium heat. Add onion and red pepper; cook 4 minutes or until vegetables begin to soften. Stir in corn, beans, 1/4 cup water, and 1/2 teaspoon salt. Cover and cook 5 minutes. Stir parsley into succotash; serve with pork chops.

SOUR CREAM PORK CHOPS

Steps:

• Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
• Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.
• Preheat oven to 200 degrees F (95 degrees C).
• After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.

CHEF JOHN'S SMOTHERED PORK CHOPS

Steps:

• Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
• Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
• Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
• Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.

SHEET-PAN PORK CHOPS WITH HOMINY SUCCOTASH

Steps:

• Preheat the broiler. Mix 1 tablespoon olive oil with the grated garlic, oregano and paprika in a small bowl. Rub all over the pork chops on a rimmed baking sheet; season with salt and pepper.
• Toss the hominy, green beans, pimientos and smashed garlic with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Scatter around the pork chops. Pour the chicken broth over the hominy mixture, then dot with the butter.
• Transfer the baking sheet to the broiler and cook, rotating the pan and stirring the hominy mixture halfway through, until a thermometer inserted into the pork registers 145˚ F, 9 to 12 minutes. Remove the pork chops to plates.
• Stir the hominy mixture and return to the broiler until some of the liquid is reduced and the green beans are charred, 1 to 2 more minutes. Stir in the vinegar, season with salt and add to the plates.

SOUTHERN SMOTHERED PORK CHOPS IN BROWN GRAVY

Steps:

• Melt butter in a 3-quart saucepan over medium-low heat. Cook onion and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes. Remove onion and garlic and set aside.
• Stir flour slowly into butter. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat.
• Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper and brown in the hot pan, 5 to 7 minutes per side. Add gravy mixture from the saucepan. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

SAUTEED PORK CHOPS WITH GARLIC SPINACH

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle pork chops with salt and pepper; add to skillet. Saute until a thermometer reads 145°, about 5 minutes per side. Remove to a serving platter; squeeze juice from lemon over chops. Tent with foil; let stand at least 5 minutes before serving., For garlic spinach, heat oil over medium-high heat in same skillet. Add garlic; cook until it just begins to brown, about 45 seconds. Add spinach; cook and stir just until wilted, 2-3 minutes. Sprinkle with salt and pepper. Remove from heat; add lemon juice. Transfer to serving platter. Remove foil from pork; serve spinach with chops.