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.