Pork Chops with Spring Succotash
Ingredients
- 2 (6-oz) bone-in pork chops
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 2 tsp olive oil
- ⅓ cup chopped onion
- ⅔ cup frozen lima beans, thawed
- ½ cup frozen corn kernels, thawed
- ⅓ cup grape tomatoes, halved
- 1 Tbsp chopped fresh dill (or use 1 tsp dried dill)
Instructions
- Sprinkle pork with ⅛ tsp each salt and pepper. Cook pork 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 ⅛ tsp each salt and pepper. Cook 2 to 3 minutes or until thoroughly heated. Stir in tomatoes and dill.
- Serve pork with succotash.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
333
|
333
|
| Fat (g) | 11 | 11 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 30 | 30 |
| Carb (g) | 26 | 26 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 347 | 347 |
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