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Pork chops with succotash

Pork chops with succotash

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4 1/2 inch-thick, bone in chops, trimmed
1 tbs olive oil
1 small onion, chopped
1 red pepper, chopped
1 cup fresh or frozen corn kernels
1 package (10 oz) frozen lima beans
1/4 cup fresh parsley, chopped
1 tsp salt
1/4 tsp freshly ground black pepper

Sprinkle chops with 1/2 tsp salt and 1/4 tsp black pepper. In 12 inch skillet, heat 2 tsp oil over medium heat. 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 gegetables begin to soften. Stir in corn, beans, 1/4 cup water and 1/2 tsp salt. Cover and cook 5 minutes. Stir parsley into succotash; serve with pork chops. Serves 4.

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Grant Nielsen


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