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Chile-Rubbed Chops with Sweet Potatoes and Grilled Okra

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Hands-on time 25 mins
Total time 8 hrs, 35 mins
Yield

Makes 4 servings

We love a rub. It's easier and less messy than a marinade and gives through-and-through flavoring.

Ingredients

  • 1 teaspoon ancho chile powder
  • 2 teaspoons dried oregano
  • 1 teaspoon celery seeds
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 2 1/2 teaspoons kosher salt, divided
  • 4 (1/2-inch-thick) bone-in pork loin chops
  • 2 1/2 tablespoons olive oil, divided
  • 3 or 4 flat wooden skewers
  • 2 medium-size sweet potatoes
  • 1 pound fresh whole okra
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons butter

How to Make It

  1. Stir together first 5 ingredients and 1 1/2 tsp. salt. Brush pork chops with 1 Tbsp. oil, and rub mixture over both sides. Chill, uncovered, 8 to 12 hours.

  2. Soak skewers in water 20 minutes. Preheat grill to 350° to 400° heat. Pierce potatoes several times with a fork. Cover with damp paper towels, and microwave at HIGH 8 minutes or until tender, turning after 3 minutes. Let stand 10 minutes.

  3. Toss together okra, pepper, and remaining olive oil and salt; thread okra onto skewers. Grill pork, covered with grill lid, 5 minutes on each side or until a meat thermometer inserted in thickest portion registers 155°. At the same time, grill okra 5 minutes, turning occasionally.

  4. Cut potatoes in half, and top with butter; season with salt and pepper. Serve with pork and okra.