Five-Spice Barbequed Pork Chops with Asian-Style Succotash

This is a fun new recipe from my newest Rachael Ray cookbook...something a little different to do to your pork chops!

INGREDIENTS:

4 center-cut boneless pork chops

1 tsp five-spice powder

2 tsp grill seasoning blend

4 tbsp veggie oil

1/4 cup hoisin sauce

3 garlic cloves, chopped

1 red bell pepper, seeded and chopped

2 generous handfuls of snow pea pods, coarsely chopped

2 cups frozen corn

4 scallions, chopped

Juice of 1 lime

2 tsp hot sauce

DIRECTIONS:

Season the chops liberally on both sides with the five-spice powder and grill seasoning. Heat 2 tbsp of the veggie oil in a nonstick skillet over med-high heat. Cook the chops for 6 minutes on each side, then add the hoisin sauce to the pan. Heat through and turn the chops to coat in the sauce. Turn off the heat.

While the chops cook, heat the remaining 2 tbsp of oil in a second skillet over med-high heat. Add the garlic and bell peppers, cook for 2 minutes, then add the pea pds, corn, and scallions and cook for 3 minutes more. Toss the succotash with the lime juice and hot sauce to combine.

Serve the chops with succotash alongside.

COMMENTS:

First off, it's important to know that five-spice powder and hoisin sauce are both found in the Asian foods aisle of the store. Now you won't have to go on a crazy witch hunt for these things like I did at my local Price Chopper.

Overall, we were really happy with this one. We forgot to use the grill seasoning on the pork, which probably would have given it more of a "barbeque" flavor, but it was still really good. What I LOVED was the succotash. (I have no idea what the difference is though between "succotash" and "veggie stir fry".) Anyway, the hot sauce and lime juice added some good kick to the veggies. Will definitely be trying that again!