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.
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.
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
Directions
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.
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.
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.