B and I were in the mood for a really southern meal last weekend and with all the ingredients being in season at the farmers’ market right now, succotash seemed a perfect side dish. B thought it would go well with a maple-brined pork chop recipe he recently found (I loved these and I don’t even like pork chops that much!). We served both of these with grilled sweet potato slices sprinkled with a little bit of lime zest (Bobby Flay has a good recipe we borrowed heavily from).
Maple-Brined Pork Chops
1 cup kosher salt
3/4 cup sugar
1 cup maple syrup
3 tablespoons Dijon mustard
2 teaspoons hot red pepper flakes
2 tablespoons juniper berries
1/2 teaspoon whole cloves
1/4 cup fresh rosemary, chopped
2 tablespoons chopped fresh thyme
12 garlic cloves, smashed
2 tablespoons chopped fresh ginger
8 cups water
4 center-cut loin pork chops, 1 inch thick
Freshly ground black pepper
1/4 cup vegetable oil for grilling
Mix all of the first set of ingredients together in a pot and bring to a boil. Turn off the heat and stir the brine to ensure that the salt, sugar, and maple syrup have dissolved. Let the brine cool, then put it in a large container and add the pork chops. Cover and refrigerate for no more than 12 hours (6 worked perfect for us).
Remove the pork from the brine and pat dry (without rinsing). Heat grill to medium-high
Season the chops with pepper (not salt — remember, the brining solution is salty) and brush with the oil. Place chops on grill and cook for 4 minutes on one side. Flip, and cook an additional 4 minutes or until desired doneness (we prefer slightly pink). Let rest 5-10 minutes before serving and enjoy!
recipe via Epicurious
2 cups fresh lima beans
1/2 small yellow onion
4 fresh thyme sprigs
1 garlic clove
3 uncooked bacon slices
1 medium-size sweet onion, chopped
3 cups fresh corn kernels (about 6 ears)
1 pint cherry tomatoes, halved
2 tablespoons unsalted butter
1 tablespoon red wine vinegar
1 1/2 tablespoons chopped fresh dill
1 1/2 tablespoons chopped fresh chives
**This recipe makes a fairly large amount so you might want to halve it if there’s just two or three of you.
Bring first 4 ingredients and water to cover to a boil in a saucepan over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until beans are tender. Drain beans, reserving 3/4 cup cooking liquid. Discard yellow onion, thyme, and garlic.
Cook bacon in a large skillet over medium heat 7 minutes or until crisp, turning once. Remove bacon, reserving 2 tablespoons of drippings in skillet. Drain bacon on paper towels and crumble.
Sauté chopped sweet onion in hot drippings over medium-high heat 5 minutes. Stir in corn, and cook, stirring often, 6 minutes or until corn is tender. Stir in tomatoes, cooked lima beans, and 3/4 cup reserved cooking liquid; cook, stirring occasionally, 5 minutes. Stir in butter and next 3 ingredients. Season with salt and pepper. Sprinkle with crumbled bacon.
recipe via Southern Living