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Barbecued Pork Chops With Succotash Salad

Barbecued Pork Chops With Succotash Salad

America's Test Kitchen: One-Pan Wonders, p.33
45 minutes
Serves 4

Ingredients

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  • 4 (6-to 8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed
  • Salt and pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 cup barbecue sauce
  • ¼ cup water
  • 4 ears corn, kernels cut from cobs
  • 2 cups frozen lima beans
  • 1 red bell pepper, stemmed, seeded, and chopped
  • 4 ounces (4 cups) baby spinach
  • 2 tablespoons lime juice
  • 2 tablespoons minced fresh chives

Instructions

  1. Cut 2 slits, about 2 inches apart, through fat on edges of each chop. Pat chops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook chops until well browned on 1 side, about 6 minutes.
  2. Reduce heat to medium. Pour barbecue sauce and water in skillet, flip chops, and cook until meat registers 145 degrees, 8 to 10 minutes. Transfer chops to serving platter. Pour remaining sauce from skillet into bowl for serving. Wipe out skillet.
  3. Heat 1 tablespoon oil in now-empty skillet until shimmering. Add corn and cook for 3 minutes with- out stirring. Stir in lima beans and cook until warmed through, about 2 minutes. Transfer to large bowl.
  4. Add bell pepper, spinach, lime juice, chives, remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper to bowl with corn and toss to coat. Serve with pork chops and barbecue sauce.