Grilled Pork Chop with Early Summer Succotash and Tomato Salad - Dallas News |

Grilled Pork Chop with Early Summer Succotash and Tomato Salad

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Thanks to Chef Danyele McPherson of The Grape for this recipe.

Serves 6

For the Pork Chops

6    each        pork chops, cut 1" thick (can be any cut, bone-in or
boneless as long they're 1" thick)
½    cup        olive oil
2    tablespoons    garlic, chopped
            salt & pepper

For the Succotash

8    ears        yellow corn
2    pounds    fresh creamer or purple hull peas (can substitute frozen)
2    bunches    scallions, sliced
½    cup        bacon, cooked & chopped
4    tablespoons    butter, unsalted
¼    cup        olive oil
            salt & pepper to taste

For the Tomato Salad

3    cups        cherry heirloom tomatoes, halved (can use any fresh tomatoes)
½    bunch        flat leaf parsley, washed, stemmed & chopped
1    large        shallot, peeled and minced
1    each        lemon, zested and juiced
¼    cup        extra-virgin olive oil
            salt & pepper to taste

For the Succotash

If using a gas grill, set your grill to high and allow to thoroughly heat through with the lid closed for 15 minutes.  In the meantime, cook the purple hull peas in boiling salted water until tender and drain.  Husk the corn and rub each ear in the olive oil and lightly season all sides with salt and pepper.  Place the corn on the grill and cook, turning as each side develops a slight char.  Remove the corn from the grill and allow to cool.  Carefully cut the corn from the cob and reserve.  In a sauce pot or skillet, combine the cooked purple hulls, corn, scallions, bacon and butter and cook over a medium heat on the stove top until heated through.  Season to taste with salt and pepper.

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