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Cajun Pork Chops with

Grilled Okra and
Gluten-Free
Creamed Corn

This Southern-inspired meal highlights the fresh flavors of summer
in the best way. Smoky, spicy pork chops are the perfect accompani-
ment to grilled okra and fresh, sweet creamed corn. If you don’t
think you’re an okra fan, this dish might just change your opinion.
Grilling the okra cooks it to delicately browned perfection.

Cooking Tip: Skewer the okra with double skewers (a skewer at
each end) to help it stay steady on the grill. If you’re using wooden
skewers, don’t forget to soak them for at least 30 minutes in
water first.

For the pork chops: ½ teaspoon salt
½ teaspoon dried thyme ½ teaspoon freshly ground
½ teaspoon dried oregano black pepper
½ teaspoon smoked paprika For the creamed corn:
½ teaspoon salt 4 ears corn, shucked
½ teaspoon freshly ground and cleaned
black pepper ¾ cup reduced-sodium
½ teaspoon cayenne pepper chicken broth
4 pork loin chops 2 tablespoons butter
For the okra: ¼ teaspoon salt
1 pound fresh okra ¼ teaspoon freshly ground
2 tablespoons avocado oil black pepper

To make the pork chops:
1. Preheat the grill to medium-high heat.
2. In a small bowl, combine the thyme, oregano, paprika, salt,
black pepper, and cayenne pepper. Rub the mixture evenly on the
pork chops.
3. Grill the pork chops for 4 to 5 minutes on each side or until done.

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240 28 Days of Clean Eating