Smoky Pork Chops with Spicy Applesauce and Garlicky Succotash

I found this recipe in one of my Rachael Ray magazines. It was really good and really simple. I can never go wrong with one of her recipes.

Source: Everyday with Rachael Ray

Ingredients:
4 bone-in, 1-inch-thick pork chops
1 tbsp grill seasoning
2 tsp sweet smoked paprika
5 tbsp olive oil
1 red onion, chopped
salt and pepper
1 chipotle chili in adobo sauce, seeded and finely chopped, with 1 tbsp adobo sauce
3 tbsp brown sugar
4 mcintosh apples, cored and chopped
1 c apple cider
2 lemons, juiced
4 ears of corn, kernels scraped (I used frozen corn kernels)
1 15 oz can butter beans, rinsed
1 bell pepper
4 scallions, thinly slice on an angle
2 cloves of garlic, grated or finely chopped
2 tbsp fresh thyme
1 tsp cumin

1. Preheat a grill or grill pan, season the pork with grill seasoning and paprika
2. In a large saucepan, heat 1 tbsp of olive oil over medium high heat. Add the red onion, season with salt and pepper and cok until softened, about 5 minutes. Stir in the chipotle pepper and the brown sugar and lower the heat to medium. Add the apples, cider and 1 tsp lemon juice and cook, stirring occasionally, until a thick, chunky sauce forms, 15 to 20 minutes.
3. While the applesauce cooks, grill the corn until charred, about 5 minutes. Transfer to a bowl. Grill the seasoned chops until cooked through, 6 to 7 minutes on each side.
4. While the chops are cooking, in a medium bowl, combine the corn kernals, butter beans, bell pepper and scallions. In another bowl, combine the garlic, thyme, lemon juice and cumin; season with salt and pepper. Whisk in the remaining olive oil ( I omitted). Pour onto the succotash and toss to coat.