Name: Pork Chops with Spring Succotash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 6 (6-oz) bone-in pork chops; 2 Tbsp olive oil; 1 (8-oz) pkg chopped onions; 2 cups frozen Fordhook lima beans, thawed; 1 1/2 cups frozen corn kernels, thawed; 1/4 cup dry white wine; 1 cup grape tomatoes, halved; 2 Tbsp chopped fresh dill

Pork Chops with Spring Succotash

10min Prep, 20min Cook, 30min Total

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Ingredients

6 (6-oz) bone-in pork chops
2 Tbsp olive oil
1 (8-oz) pkg chopped onions
2 cups frozen Fordhook lima beans, thawed
1½ cups frozen corn kernels, thawed
¼ cup dry white wine
1 cup grape tomatoes, halved
2 Tbsp chopped fresh dill

Instructions

Sprinkle pork lightly with salt and pepper. Cook pork, in batches, in hot oil in a skillet over medium-high heat 3 to 4 minutes per side or until done. Remove from skillet; keep warm.
Add onion to skillet; cook 4 to 6 minutes or until tender. Add lima beans and corn; cook 2 to 3 minutes or until thoroughly heated. Stir in wine; cook 1 to 2 minutes or until evaporated. Stir in tomatoes and dill.
Serve pork with succotash.

Pork Chops with Spring Succotash

Ingredients

Instructions

Gluten Free Meal Plan

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