Chile-Rubbed Chops with Sweet Potatoes and Grilled Okra

- Photo: Alison Miksch; Styling: Buffy Hargett Miller
Photo: Alison Miksch; Styling: Buffy Hargett Miller

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

Hands-on time: 25 minutes
Total time: 8 hours 35 minutes
Yields: Makes 4 servings


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

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.

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.

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.

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


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