1. Heat charcoal or gas grill for 2-zone cooking; direct heat zone about 400°F and indirect heat zone about 275°F. Place pork chops over direct heat zone for 3 to 4 minutes per side until grill marks appear. Move chops to indirect heat zone and cook for additional 7 minutes until internal temperature reaches 150°F. Remove from grill and let stand 10 minutes.
2. Meanwhile, combine heirloom tomatoes, corn, lima beans, and goat cheese crumbles in serving bowl.
3. Whisk together lemon juice, olive oil, salt, and pepper in bowl for 2 minutes until well blended and slightly thickened. Pour dressing over succotash and lightly toss. Serve pork chops on top of succotash.