Five-Spice Barbecued Pork Chops with Asian-Style Succotash

Five-Spice Barbecued Pork Chops with Asian-Style Succotash (Adapted from Rachael Ray)

4 center-cut boneless pork chops
1 teaspoon five-spice powder
2 teaspoons grill seasoning
3 tablespoons canola oil, divided
1/4 cup hoisin sauce
3/4 cup chopped red bell pepper
3 garlic cloves, minced
1 cup snow peas, coarsely chopped
2 cups frozen corn
4 green onions, thinly sliced
1 1/2 tablespoons fresh lime juice
2 teaspoons cayenne pepper sauce

Season pork on both sides with the five-spice powder and grill seasoning.

In a large skillet, heat 1 tablespoon oil over medium-high. Add pork and cook 4 to 6 minutes per side - add hoisin, turning to thoroughly coat the pork. Remove from the heat.

Meanwhile, heat remaining 2 tablespoons oil over medium-high heat. Add red pepper - cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in snow peas, corn and scallions - cook 3 minutes. Add lime juice and hot sauce - toss well and remove from the heat.

Serve pork with succotash on the side.

Makes 4 servings.

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