Categories: Grilling

Ingredients

• 4 boneless pork chops
• Kosher salt and black pepper
• 1/2 cup barbecue sauce
• 1/2 cup hot pepper jelly
• 2 cups frozen lima beans, thawed
• 2 cups frozen corn kernels, thawed
• 15.5 oz. can hominy, drained and rinsed
• 2 scallions, sliced (white and greens separated)
• 1 tsp chopped fresh thyme
• 4 tbsp. unsalted butter, melted

Directions

1. Preheat a grill to medium high. Lay out four 12×18 inch sheets of heavy-duty foil. Season the pork chops on both sides with salt and pepper. Whisk the barbecue sauce and hot pepper jelly in a small bowl. Remove 1/3 cup of the sauce to a separate bowl and brush all over the pork chops; reserve the remaining sauce.

2. Mix the lima beans, corn, hominy, scallion whites, thyme and melted butter in a large bowl. Season with salt and pepper.

3. Divide the vegetable mixture among the foil sheets, mounding it slightly. Top each mound with a pork chop. Bring the 2 short ends of the foil together and fold twice to seal; fold in the sides to form a packet.

4. Grill the packets pork-side down, 6 minutes. Flip and cook 2 more minutes. Meanwhile, heat the reserved sauce in a small saucepan or in the microwave.

5. Carefully open the packets and spoon some of the sauce on the pork chops; sprinkle with the scallion greens. Serve with the remaining sauce.

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