This 25-minute dinner is satisfying but not too filling: perfect for a summer evening, thanks to a bright and fresh succotash made with bell peppers, onion, corn, and beans. The flavors in this dish are pleasantly southwestern; the pork is seasoned with chile powder and cumin, and garnished with cilantro and lime wedges. Don’t fear the bone-in pork chop. It takes a little longer to cook, but is way more flavorful than boneless and doesn’t dry out as easily. When you’re searing it in the skillet, press down gently when it hits the pan so it browns evenly (otherwise it might buckle and brown in a donut shape around the edges).
1 teaspoon chile powder, preferably ancho
1 teaspoon ground cumin
1½ teaspoons kosher salt, divided
4 8- to 10-oz. bone-in pork chops (about 1 in. thick)
3 tablespoons olive oil, divided
1 small red bell pepper,chopped
1 small red onion, sliced
2 cups fresh or frozen corn kernels
1 15-oz. can black beans, drained and rinsed
3 tablespoons chopped fresh cilantro, plus leaves and tender stems for serving
2 tablespoons fresh lime juice, plus wedges for serving
Sat fat 5g
How to Make It
Preheat oven to 425°F. Combine chile powder, cumin, and 1 teaspoon of the salt; rub all over pork. Heat 2 tablespoons of the oil in a large cast-iron skillet over medium-high. Working in batches, add pork and cook, turning once, until deeply browned, about 3 minutes per side. Transfer to a rimmed baking sheet and roast until an instant-read thermometer registers 140°F, 8 to 10 minutes. Transfer to a cutting board and tent with foil to keep warm.
Meanwhile, wipe out skillet and return to medium heat. Add remaining 1 tablespoon oil. Add bell pepper and onion; cook, stirring often, until softened, about 3 minutes. Add corn, beans, and remaining ½ teaspoon salt; cook until heated through, about 2 minutes. Stir in chopped cilantro and lime juice. Serve succotash with pork and lime wedges, topped with cilantro leaves and stems.
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