Name: Pork Chops with Spring Succotash
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 2 (6-oz) bone-in pork chops; 2 tsp olive oil; 1/3 cup chopped onion; 2/3 cup frozen Fordhook lima beans, thawed; 1/2 cup frozen corn kernels, thawed; 2 Tbsp white wine (or gluten-free chicken broth); 1/3 cup grape tomatoes, halved; 2 tsp chopped fresh dill (or 1/2 tsp dried dill)

Pork Chops with Spring Succotash

10min Prep, 15min Cook, 25min Total

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Ingredients

2 (6-oz) bone-in pork chops
2 tsp olive oil
⅓ cup chopped onion
⅔ cup frozen Fordhook lima beans, thawed
½ cup frozen corn kernels, thawed
2 Tbsp white wine (or gluten-free chicken broth)
⅓ cup grape tomatoes, halved
2 tsp chopped fresh dill (or ½ tsp dried dill)

Instructions

Sprinkle pork lightly with salt and pepper. Cook pork in hot oil in a large 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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