2 teaspoons smoked or sweet paprika
2 teaspoons salt
1 teaspoon ground pepper
1 28-ounce can baked beans
2 tablespoons cider vinegar, divided
6 pork chops
2 medium ears corn, husks removed
cup green onions, thinly sliced
Heat grill to medium heat. Combine paprika, salt, and pepper in small bowl. Add two tablespoons of liquid from baked beans and 1 tablespoon vinegar to dry spices to form seasoning paste. Coat both sides of each chop evenly with paste.
Spray chops with cooking spray and place on grill. Flip chops so that they face fire twice on each side. Chops are done when barely white at center, about 16 minutes. While chops are grilling, heat baked beans in a saucepan on side of grill or in the kitchen.
At the same time, spray corn with cooking spray and place on grill. Turn corn on all sides until kernels are tender with few lightly charred spots, about 12 minutes. Slice corn from cobs and reserve cup for garnish. Mix remainder of corn into warm baked beans with 1 tablespoon vinegar and green onions. Spoon portion of beans and corn mixture in middle of each plate. Top each with a chop, then scatter reserved kernels over each and serve.
Yield: 6 servings
Source: Bush s