Red Pepper Pork Chops With Succotash

  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe

Ingredients

2 tablespoons extra-virgin olive oil

4 boneless center-cut pork chops (3/4 inch thick; 4 to 5 ounces each)

Kosher salt and freshly ground pepper

2 tablespoons red pepper jelly

1 tablespoon whole-grain Dijon mustard

1 cup frozen lima beans

3 ears corn, shucked

1 red bell pepper, chopped

1 teaspoon chopped fresh thyme

1 tablespoon unsalted butter

3 tablespoons chopped fresh chives

Directions

  1. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Season the pork chops on both sides with salt and pepper. Add to the skillet and cook, turning once, until lightly browned, about 6 minutes. Add the jelly and mustard and increase the heat to high. Cook, flipping the pork a few times, until well glazed and cooked through, 3 to 6 more minutes, depending on the thickness. Remove from the heat.
  2. Put the lima beans in a small microwave-safe bowl with 2 tablespoons water; cover with plastic wrap and microwave until tender, about 5 minutes, then drain. Cut the kernels off the corn cobs and run the back of the knife down the cob to get all the corn milk.
  3. Heat the remaining 1 tablespoon olive oil in another large nonstick skillet over medium-high heat. Add the lima beans, corn and corn milk, bell pepper and thyme; season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Stir in the butter and 2 tablespoons water until the butter is melted. Remove from the heat and stir in 2 tablespoons chives.
  4. Divide the pork among plates and drizzle with the pan juices. Serve with the succotash; top with the remaining 1 tablespoon chives.

Pepper Pork Chops

Pork Chops Smothered with Peppers and Onions

Slow Cooker Pepper Pork Chops

Pork Chops with Sweet and Hot Peppers