Grilled pork cutlets with succotash salad in foil wrappers

Votes: 1

How to Make - Grilled Pork Cutlets with Succotash in Foil Wraps

Time: 25 min.
Complexity: easily
Servings: 4

This dish is perfect for picnics. Each serving consists of a natural pork cutlet topped with a succotash salad and grilled in a separate foil package. The pork loin cutlets are pre-rubbed with a spicy barbecue sauce and placed on a sheet of foil atop a mixture of corn kernels, lima beans, onions, and butter. Each cutlet takes no more than 10 minutes to grill. It's a quick, delicious, and filling meal. Serve with warm barbecue sauce and enjoy all the flavors of the juicy meat and vegetables.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 natural boneless pork cutlets (2.5 cm thick, approximately 180 g each)
0.5 tbsp. barbecue sauce
0.5 tbsp. hot pepper jam
2 cups frozen lima beans, thawed
2 cups frozen corn kernels, thawed
1 can (430 g) canned hominy corn, rinsed
2 green onions, chopped (white parts separated from green parts)
1 teaspoon chopped fresh thyme
4 tbsp (60 g) butter, melted

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork loin, pork, barbecue sauce, chili sauce, lima beans, corn, thyme

Cooking the dish according to the recipe:

Preheat the grill to medium heat. Line four 12x18-inch sheets of foil.
Season the pork chops on both sides with salt and black pepper. In a small bowl, combine the barbecue sauce and hot pepper jam. Transfer 1/3 cup of the sauce to a separate bowl, and brush the remaining sauce over each pork chop; set the remaining sauce aside.

In a large bowl, combine the lima beans, corn, hominy, white parts of the green onions, thyme, and melted butter. Season with salt and pepper.
Spread evenly succotash Place the vegetables in mounds on sheets of foil. Place a pork cutlet on top of each mound of vegetables. Bring the two short ends of the foil together and fold them twice to seal; fold the sides in to form a bundle.

Note

Place the vegetables and meat on either side of the foil: both the shiny and matte sides conduct heat equally well..
Grill the pork-side-down parcels for 6 minutes. Turn and cook for another 2 minutes. Meanwhile, heat the reserved sauce in a small saucepan or microwave.
Carefully unwrap the parcel and spoon some sauce over the pork chops; sprinkle with green onions. Serve with the remaining sauce.