Yields4 ServingsPrep Time22 minsCook Time22 minsTotal Time44 mins
5tspcajun seasoning
20oz(5- to 6-oz.) bone-in center-cut rib pork chops (1/2-inch thick), at room temperature
3tspolive oil, divided
1shallot, minced
2cupsfrozen cut okra, thawed and patted dry with paper towels
1cupfrozen shelled edamame, thawed
2cupsfresh corn kernels (about 2 ears corn)
1cupgrape tomatoes, sliced in half lengthwise
3tbsplow-sodium chicken broth
1
Rub 4 teaspoons of the seasoning evenly on all sides of chops. In a large skillet heat 2 teaspoons of the oil over medium-high heat. Add chops; cook 5 to 6 minutes per side or until browned and heated through (145°F). Transfer to a plate; let rest while preparing succotash.
2
Meanwhile, for the succotash, heat remaining 1 teaspoon oil to skillet over medium heat. Add shallot; sauté 1 minute or until softened. Add okra, edamame, corn, tomatoes, broth and remaining 1 teaspoon seasoning. Cook and stir 4 to 5 minutes or until vegetables are tender.
3
Return chops to skillet. Cover with lid and cook 1 to 2 minutes or just until heated through. Transfer chops and succotash to individual plates, and serve.
What is Okra? Okra is a plant of the mallow family. It has long, ridged seedpods and is often used to thicken stews and soups. Okra tends to gets a bad rap for its slime factor. Here is an easy way to reduce the slimy texture. You can soak okra in vinegar for 30 minutes before cooking it. Rinse it, and pat dry with paper towels before cooking.
Nutrition: Corn Corn is low in fat and sodium. It has no cholesterol and is a good source of vitamin C and fiber.
Make it a meal: Serve with polenta and braised collard greens.
Make it Gluten Free: Dependent on cajun seasoning.
Ingredients
5tspcajun seasoning
20oz(5- to 6-oz.) bone-in center-cut rib pork chops (1/2-inch thick), at room temperature
3tspolive oil, divided
1shallot, minced
2cupsfrozen cut okra, thawed and patted dry with paper towels
1cupfrozen shelled edamame, thawed
2cupsfresh corn kernels (about 2 ears corn)
1cupgrape tomatoes, sliced in half lengthwise
3tbsplow-sodium chicken broth
Directions
1
Rub 4 teaspoons of the seasoning evenly on all sides of chops. In a large skillet heat 2 teaspoons of the oil over medium-high heat. Add chops; cook 5 to 6 minutes per side or until browned and heated through (145°F). Transfer to a plate; let rest while preparing succotash.
2
Meanwhile, for the succotash, heat remaining 1 teaspoon oil to skillet over medium heat. Add shallot; sauté 1 minute or until softened. Add okra, edamame, corn, tomatoes, broth and remaining 1 teaspoon seasoning. Cook and stir 4 to 5 minutes or until vegetables are tender.
3
Return chops to skillet. Cover with lid and cook 1 to 2 minutes or just until heated through. Transfer chops and succotash to individual plates, and serve.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
