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What's cooking Wednesday - Foil-Packet barbecue pork chops with succotash

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adopted from Food Network Magazine


Ingredients:
  • 4 boneless pork chops (1" thick)
  • Kosher salt & freshly ground pepper
  • 1/2 cup BBQ sauce
  • 1/2 cup hot pepper jelly 
  • 2 cups frozen lima beans, thawed
  • 2 cups frozen corn kernels, thawed
  • 1 15.5oz hominy, drained & rinsed
  • 2 scallions, sliced (white & green parts separated)
  • 1 tsp fresh thyme
  • 4 Tbls unsalted butter, melted
 I omitted the hot pepper jelly (at least 2 of us would have paused before eating that!) and somehow I missed adding hominy to my grocery list, so we added edamame (which is a favorite vegetable of my toddler). 

Instructions: 

    1. 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.
    2. Mix the lima beans, corn, hominy, scallion whites, thyme and melted butter in a large bowl. Season with salt and pepper.
    3. 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.
    4. 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.
    5. Carefully open the packets and spoon some of the sauce on the pork chops; sprinkle with the scallion greens. Serve with the remaining sauce.

    Everyone in our family liked this!  The grilling took way longer than in the instructions which could be because I didn't thaw my veggies....make sure you use the meat thermometer!
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