Red Pepper Pork Chops With Succotash Recipe Kitchen

Red Pepper Pork Chops with Succotash

Level: Easy | Yield: 4 servings | Total Time: 35 minutes (Active Time: 35 minutes)

Nutritional Analysis Per Serving: Calories 470, Total Fat 26g, Saturated Fat 8g, Cholesterol 75mg, Sodium 530mg, Carbohydrates 31g, Dietary Fiber 5g, Protein 30g, Sugar 10g

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 black pepper
• 2 tablespoons red pepper jelly
• 1 tablespoon whole-grain Dijon mustard
• 1 cup frozen lima beans
• 3 ears of corn, husked
• 1 red bell pepper, diced
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon unsalted butter
• 3 tablespoons fresh chives, chopped

Instructions

1. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Season pork chops with salt and pepper. Cook, flipping once, until lightly browned, about 6 minutes. Stir in red pepper jelly and mustard; raise heat to high. Turn chops until glazed and cooked through, 3-6 more minutes. Remove from heat.
2. In a microwave-safe bowl, combine lima beans with 2 tablespoons water, cover, and microwave until tender, about 5 minutes. Drain. Cut kernels from corn; scrape cobs for milk.
3. In another skillet, heat remaining 1 tablespoon olive oil over medium-high. Add lima beans, corn (with milk), bell pepper, and thyme. Season with salt and pepper. Cook until tender, 6-8 minutes, stirring occasionally. Stir in butter and 2 tablespoons water until melted. Off heat, mix in 2 tablespoons chives.
4. Plate pork, drizzle with pan juices, and serve with succotash topped with remaining 1 tablespoon chives.

Photograph by Ryan Dausch

Transform your weeknight dinner into a flavor-packed adventure with these juicy, glaze-shiny pork chops paired alongside vibrant, buttery succotash bursting with fresh corn sweetness and thyme. Ready in just 35 minutesyour kitchen will smell irresistible!