Pork Chops with Succotash

Sprinkle chops with 1/2 teaspoon salt and 1/2 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.

Add chops to skillet; cook 8 minutes 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.

In same skillet, heat remaining oil over medium heat. Add onion and red pepper; cook 4 minutes or until vegetables begin to soften.

I 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.