Pork Chops with Spring Succotash
Ingredients
- 6 (6-oz) bone-in pork chops
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 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 with ½ tsp each 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, corn and ½ tsp each salt and pepper; 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.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
339
|
339
|
| Fat (g) | 11 | 11 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 30 | 30 |
| Carb (g) | 27 | 27 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 445 | 445 |
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