Red Pepper Pork Chops With Succotash
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 470
- Total Fat
- 26 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 75 milligrams
- Sodium
- 530 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 5 grams
- Protein
- 30 grams
- Sugar
- 10 grams
- Total: 35 min
- Active: 35 min
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
- 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.
- 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.
- 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.
- Divide the pork among plates and drizzle with the pan juices. Serve with the succotash; top with the remaining 1 tablespoon chives.