• 4servings
  • 20minutes
  • 365calories

Rate this recipe:

Ingredients Jump to Instructions ↓

  1. 4 (6 ounces each) 1/2-inch-thick, bone-in pork loin chops , trimmed

  2. 1 tablespoon(s) olive oil

  3. 1 small onion , chopped

  4. 1 red pepper , chopped

  5. 1 cup(s) fresh or frozen corn kernels

  6. 1 package(s) (10-ounce) frozen lima beans

  7. 1/4 cup(s) (loosely packed) fresh parsley leaves , chopped

  8. 1 teaspoon(s) salt

  9. 1/4 teaspoon(s) freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Sprinkle chops with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In 12-inch nonstick skillet, heat 2 teaspoons oil over medium-high heat until hot. Add chops to skillet; cook 8 minutes or until browned on the outside and still slightly pink on the inside, turning over once. Transfer chops to warm plate; cover with foil to keep warm.

  2. In same skillet, heat remaining oil over medium heat. Add onion and red pepper; cook 4 minutes or until vegetables begin to soften. Stir in corn, beans, 1/4 cup water, and 1/2 teaspoon salt. Cover and cook 5 minutes. Stir parsley into succotash; serve with pork chops.


Send feedback