BBQ Pork Chops:
2 thick cut pork chops, bone in
1 teaspoon coarse salt
½ teaspoon white pepper
¼ cup chicken stock
1 Tablespoon butter
¼ cup Rufus Teague Apple Mash BBQ Sauce
2 sprigs of fresh thyme
1 sprig of fresh sage
Roasted Corn Succotash:
1 ear of corn, grilled
1 cup shelled lima beans
1 1/2 tablespoons olive oil
2 garlic cloves, minced
¼ cup cherry tomatoes, left whole
1/4 cup chopped fresh basil
1/3 cup green onions, chopped fine
1 1/2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 350 degrees.
Pat the pork chops dry with a paper towel. You do not want any excess moisture on your pork chops; this ensures a nice, brown crust. Season generously with salt and pepper.
Heat up skillet to medium heat with butter. Sear on 2-3 minutes per side. Mix up the BBQ sauce and chicken stock. Baste with stock/butter/sauce mixture. Place in oven and allow for it to cook through for about 8 minutes.
While the pork chops are in the oven, start on the succotash.
Remove kernels from the ear of roasted corn and combine in a bowl with lima beans, garlic, tomato, lemon juice, olive oil, green onions, salt and pepper. Heat in a medium sized pan for about 3 minutes, until everything is cooked through but not browned.
Finish succotash with apple cider vinegar and chopped basil.
Once the juices of the pork chop are running clear, the chop is ready to be plated with the roasted corn succotash. Top with BBQ reduction.