
My only complaint with this recipe is that I couldn't get apples very saucy. They were more liked baked apples instead of really saucy smooshy apples. I guess if I cooked them longer they could have gotten there, but I just followed the recipe's instructions.
My husband actually liked the apples with a little bite to them and said this was one of his most favorite dishes ever. How about that for an endorsement, huh? I halved the recipe for the pork chops but made the full recipe for the sides and that worked out well. Here's the recipe with my comments in brackets.
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 [There was no such thing in my grocery store, so I got the regular filtered stuff.]
2 lemons, juiced
4 ears corn, kernels scraped
One 15-ounce can butter beans, 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
1. Preheat a grill or grill pan. Season the pork chops all over with the grill seasoning and paprika.
2. 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 to 20 minutes. [Not so saucy for me, as I noted above, but still good!] Season with salt.
3. While the applesauce cooks, grill the corn until charred, about 5 minutes. Transfer to a bowl. Grill the seasoned chops until cooked through, 6 to 7 minutes on each side.
4. 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.
5. Serve the pork chops warm with the spicy applesauce and the succotash.
Congratulations on the blog and delicious recipe, I always visit.
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Thank you for your comment on Cuisine Quotidienne Madeline and a very Happy New Year to you. I love the new layout, although I haven't had enough time to play with it yet!
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