Pork Chops with Succotash
Total Time: 20 mins
Makes: 4 main-dish servings
4 bone-in pork loin chops, 1/2 in. thick (6 oz. each), trimmed
3 tsp. olive oil
1 sm. onion, chopped
1 red pepper, chopped
1 c. fresh or frozen corn kernels
1 pkg. (10 oz) frozen lima beans
1/4 c. loosely packed fresh parsley leaves, chopped
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.
Good Housekeeping, October 2007, p. 213.
