Food and Recipes Recipes Chile-Rubbed Chops with Sweet Potatoes and Grilled Okra Be the first to rate & review! We love a rub. It's easier and less messy than a marinade and gives through-and-through flavoring. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on June 6, 2018 Print Rate It Share Share Tweet Pin Email Photo: Alison Miksch Hands On Time: 25 mins Total Time: 8 hrs 35 mins Yield: 4 servings 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 Directions 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. Rate it Print