Barbecued Pork Chops with Succotash Salad | America's Test Kitchen
For a fun barbecue dinner made indoors, we made our job easy by using superflavorful store-bought barbecue sauce.
Keywords
- Pork
- Vegetables
- Main Courses
- Weeknight
Ingredients
- 4 (6- to 8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed
- Salt and pepper
- 3 tablespoons extra-virgin olive oil
- 1 cup barbecue sauce
- ¼ cup water
- 4 ears corn, kernels cut from cobs
- 2 cups frozen lima beans
- 1 red bell pepper, stemmed, seeded, and chopped
- 4 ounces (4 cups) baby spinach
- 2 tablespoons lime juice
- 2 tablespoons minced fresh chives
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