Serves 4

Purple Hull Peas:

  • 1 qt. freshly shelled peas
  • 6 cups cooking liquid*
  • 1 tsp. salt (or less if you use salted chicken stock)
  • 2 Tbl. sugar (I used coconut sugar)
  • 1 Tbl. olive oil

Chimichurri:

  • 1/4 cup light tasting, extra virgin olive oil
  • ¼ cup champagne vinegar
  • Juice of 1 lemon
  • Handful of finely chopped herbs (I used basil, cilantro, and parsley)
  • ½ tsp salt, ¼ tsp pepper
  • 2 cloves fresh garlic, minced
  • 1-2 tsp. hot sauce of choice (I used the Siete Foods brand)

Pork Chops + Succotash:

  • 4 Bone-in pork chops
  • Pinch salt, pepper, garlic powder
  • 2-3 ears corn
  • 4-5 slices bacon, cut into 1 inch pieces
  • 1 yellow onion, chopped
  • 1 T. minced garlic
  • 1 qt. fresh okra, chopped into 1/2 inch pieces
  • 1 qt. cherry tomatoes, quartered
  • chopped assorted herbs (I used cilantro, parsley, and basil)

*I used a mix of lemon bail oolong bone broth (picked this up at Stocks & Bondy at the Dallas Farmer’s Market- sounds extra, and it is, but amazing flavor) and water. I love that the bone broth infuses the peas with an extra depth of flavor, plus the added benefit of protein and collagen is definitely a plus. But, stock or well-seasoned water also works well.

To Prepare:
Bring liquid to a boil in a medium saucepan. Add peas, garlic, sugar, salt, and oil. Return to a boil, and then bring the heat down to medium-low and let it come to a simmer. Cover and cook for about an hour, until the peas are tender but still have a bite to them. You don’t want them to get mushy in the dish. Remove from the heat and let cool. This can be done a day ahead, and stored in the fridge overnight. Drain the liquid before adding to the succotash (and save it for sipping/poaching liquid/soups).

While the peas cook, prepare the chimichurri. Add oil, vinegar and lemon juice to the herbs, along with salt, pepper, minced garlic, and hot sauce. This can also be done a day ahead.

When the peas are done, season the pork with salt, pepper, and garlic powder. Add the chops and corn to a grill over medium heat. Make sure the pork chops get a nice sear, and then cover and cook about 5-7 minutes per side, depending on thickness. They should feel firm in the middle when cooked through. Be sure to rotate the corn often. When the meat is done cooking, let it rest for about 5 minutes. The corn should be a nice yellow color when it is ready to take off.

For the succotash, have all ingredients chopped and ready to go. Add bacon to a large, dry skillet and let it brown. Drain off the excess grease and add chopped onion, okra and garlic. Allow these to cook together for about 3-4 minutes, and then add the corn, peas, and tomatoes to the skillet. Toss to let all the ingredients heat through, but be careful not to overcook the peas.

Now the moment you’ve been waiting for- invite over some good company and serve the succotash alongside the pork topped with chimichurri. And tell me that’s not a recipe for a good night.

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