The main content
Smoky Pork Chops with Spicy Applesauce and Garlicky Succotash

Smoky Pork Chops with Spicy Applesauce and Garlicky Succotash


  • 4 bone-in, 1-inch-thick pork chops (about 2 pounds)

  • 1 tablespoon grill seasoning

  • 2 teaspoons sweet smoked paprika

  • 5 tablespoons extra virgin olive oil (EVOO)

  • 1 red onion, chopped

  • Salt and pepper

  • 1 chipotle chile in adobo sauce, seeded and finely chopped, with 1 tablespoon adobo sauce

  • 3 tablespoons brown sugar

  • 4 McIntosh apples, cored and chopped

  • 1 cup unfiltered apple cider

  • 2 lemons, juiced

  • 4 ears corn, kernels scraped

  • One can butter beans (15 ounces), rinsed

  • 1 bell pepper, chopped

  • 4 scallions, thinly sliced on an angle

  • 2 cloves garlic, grated or finely chopped

  • 2 tablespoons chopped fresh thyme

  • 1 teaspoon cumin


Pre-heat a grill or grill pan. Season the pork chops all over with the grill seasoning and paprika.

In a large saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the red onion, season with salt and pepper and cook until softened, about 5 minutes. Stir in the chipotle with adobo sauce and the brown sugar and lower the heat to medium. Add the apples, cider and 1 teaspoon lemon juice and cook, stirring occasionally, until a thick, chunky sauce forms, 15-20 minutes. Season with salt.

While the applesauce cooks, grill the corn until charred, about 5 minutes. Transfer to a bowl. Grill the seasoned chops until cooked through, 6-7 minutes on each side.

While the chops are cooking, in a medium bowl, combine the corn kernels, butter beans, bell pepper and scallions. In another medium bowl, combine the garlic, thyme, cumin and remaining lemon juice; season with salt and pepper. Whisk in the remaining 1/4 cup EVOO. Pour into the succotash and toss to coat.

Serve the pork chops warm with the spicy applesauce and the succotash.