Grilled pork cutlets with succotash salad in foil wrappers

Ingredients:

• 4 natural boneless pork cutlets (2.5 cm thick, approximately 180 g each)
• 0.5 tbsp. barbecue sauce
• 0.5 tbsp. hot pepper jam
• 2 cups frozen lima beans, thawed
• 2 cups frozen corn kernels, thawed
• 1 can (430 g) canned hominy corn, rinsed
• 2 green onions, chopped (white parts separated from green parts)
• 1 teaspoon chopped fresh thyme
• 4 tbsp (60 g) butter, melted

Preparation:

1. Preheat the grill to medium heat. Line four 12x18-inch sheets of foil.
2. Season the pork chops on both sides with salt and black pepper. In a small bowl, combine the barbecue sauce and hot pepper jam. Transfer 1/3 cup of the sauce to a separate bowl, and brush the remaining sauce over each pork chop; set the remaining sauce aside.
3. In a large bowl, combine the lima beans, corn, hominy, white parts of the green onions, thyme, and melted butter. Season with salt and pepper.
4. Spread evenly succotash Place the vegetables in mounds on sheets of foil. Place a pork cutlet on top of each mound of vegetables. Bring the two short ends of the foil together and fold them twice to seal; fold the sides in to form a bundle.
   
   Note
   
   Place the vegetables and meat on either side of the foil: both the shiny and matte sides conduct heat equally well..
5. Grill the pork-side-down parcels for 6 minutes. Turn and cook for another 2 minutes. Meanwhile, heat the reserved sauce in a small saucepan or microwave.
6. Carefully unwrap the parcel and spoon some sauce over the pork chops; sprinkle with green onions. Serve with the remaining sauce.