Chile-Rubbed Chops With Sweet Potatoes And Grilled Okra

• 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

1. 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.
2. Soak skewers in water 20 minutes. Preheat grill to 350u0b0 to 400u0b0 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.
3. 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 155u0b0. At the same time, grill okra 5 minutes, turning occasionally.
4. Cut potatoes in half, and top with butter; season with salt and pepper. Serve with pork and okra.

chile powder, oregano, celery seeds, paprika, thyme, kosher salt, olive oil, flat wooden skewers, sweet potatoes, okra, ground black pepper, butter

Taken from www.myrecipes.com/recipe/chile-rubbed-chops-sweet-potatoes-grilled-okra (may not work)