Grilled Pork with Succotash Salad in 25 Minutes

Votes: 2

How to Make - 25-Minute Grilled Pork with Succotash Salad

Time: 25 min.
Complexity: easily
Servings: 4

A complete meal of grilled pork, summer succotash, and sour cream sauce is ready in less than half an hour. We use natural bone-in pork loin patties. Season them with salt and pepper and grill them on a charcoal grill (or in a grill pan). We also grill the corn and red onion for the succotash, infusing it with a delicious smoky flavor. The grilled vegetables are tossed with juicy tomatoes and canned black-eyed beans, and the salad is served alongside the pork patty. A sour cream sauce flavored with cumin and lime makes a wonderful accompaniment.

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 pork chops on the bone, 2.5 cm thick (approximately 1.3 kg)
2 medium yellow tomatoes, sliced 1cm thick (about 450g)
0.5 cup sour cream
Zest and juice of 1 lime
1/4 tsp cumin
1/4 cup extra-virgin olive oil, plus more for greasing the grill grate
4 ears of corn, husked
1 large red onion, sliced into 1cm thick rounds (about 220g)
1 can (425 g) black-eyed beans, rinsed
0.5 cup coarsely chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork loin, pork, black-eyed beans, corn, tomatoes, red onion, sour cream, lime juice, cumin

Cooking the dish according to the recipe:

Preheat a grill or large grill pan over medium heat.
Place the tomatoes in a large bowl. Season with salt and pepper and let sit at room temperature while you prepare the other ingredients.

In a small bowl, combine sour cream, lime zest and juice, cumin, and a pinch each of salt and black pepper. Set aside.
Lightly coat the grill grate with olive oil. Brush the pork on all sides with 2 tablespoons of olive oil and season generously with salt and pepper. Arrange the pork on one side of the grill (leaving room for grilling vegetables) and grill until lightly charred on both sides and a meat thermometer inserted into the thickest part of the patty registers 140°F (60°C), about 5 minutes per side. Remove the pork from the grill and let it rest for 5 minutes before serving.
Meanwhile, generously brush the corn and onions with the remaining 2 tablespoons olive oil; season with salt and pepper and arrange on the grill. Grill the corn until darkened, 6 to 8 minutes, turning the cobs occasionally to ensure even cooking. Grill the onions until charred in spots and softened, 6 to 8 minutes, turning the slices as needed.
Transfer the vegetables to a cutting board and let cool for 2-3 minutes. When cool enough to handle, cut the kernels off the cobs and quarter the onion. Add the corn, onion, beans, and half the parsley to the same large bowl with the tomatoes. Gently toss to distribute evenly. Season with salt and pepper to taste.
Divide the succotash among four large plates and top with a spoonful of the reserved sour cream sauce. Place one patty on each plate next to the succotash. Sprinkle with the remaining parsley and serve immediately.

Note

If you're grilling on a charcoal grill, be sure to wait until it's thoroughly preheated.