BBQ Spiced Pork Chop with Summer Succotash | Cooking With Gas

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BBQ SPICED PORK CHOP

Serves 2

Ingredients

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  • 2 Bone in pork chops
  • 6 tbsp butter
  • 2 oz olive oil
  • 2 cups cooked Black eyed peas
  • 10 Brussel sprouts, quartered
  • 10 Fresh whole okra, cut
  • 10 Cherry tomatoes, halved
  • 1 Ear of corn, cleaned (husk removed) kernels removed
  • ½ red onion, small diced
  • ½ red bell pepper, small diced
  • 2 garlic cloves, minced
  • Favorite barbecue rub or seasoning (for pork)
  • Salt and pepper
  • ¼ cup apple cider vinegar
  • ½ cup chicken stock
  • 1 tsp smoked paprika
  • Fresh Basil, chives or green garnish
  • Barbecue sauce (optional)
  • Flavored oil (optional)
DIRECTIONS
    • Pull pork chops and set out at room temp for about 15 minutes. Season with Barbecue spice. Pre heat oven to 375 degrees.
    • Rinse all vegetables, Cut brussels in quarter, and tomatoes in half. Cut okra in chunks. Small dice onion and peppers. Mince garlic and set all items aside individually.
    • Heat 3 oz of butter and all the olive oil in skillet on medium high heat. Add pork chop and cook for 4 minutes on each side side. Glaze with bbq sauce and set aside.
    • Heat the remaining butter in another skillet on medium heat.
    • In the other skillet, sauté onions, bell peppers, okra and brussels for 4 minutes, Salt & Pepper.
    • Add corn, tomato and garlic paprika and sauté for 2 more minutes.
    • Deglaze with apple cider vinegar add black eyed peas andchicken stock. Reduce heat.
    • Finish with salt and pepper and fresh herbs.