Name: Foil-Packet Barbecue Pork Chops with Succotash
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 4 boneless pork chops (1 inch thick, about 6 ounces each); Kosher salt and freshly ground pepper; 1/2 cup barbecue sauce; 1/2 cup hot pepper jelly; 2 cups frozen lima beans, thawed; 2 cups frozen corn kernels, thawed; 1 15.5-ounce can hominy, drained and rinsed; 2 scallions, sliced (white and green parts separated); 1 teaspoon chopped fresh thyme; 4 tablespoons unsalted butter, melted

Directions

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

Cook’s Note

Put your food on either side of the foil -- the shiny and matte sides conduct heat equally well.

Photograph by Ralph Smith

Foil-Packet Barbecue Pork Chops with Succotash

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