I can never say “succotash” without hearing it in a cartoon voice, complete with listhp… and I don’t know that I’ve ever even MADE succotash before. I have nothing to compare it to, but this is apparently a different spin on a typical succotash, as it uses edamame beans.
This yummy dinner has amazing flavor and comes together fast – great for a weeknight. The succotash makes excellent leftovers for lunch the next day.
Grilled Pork Chops with Spring Succotash
Adapted from Cooking Light, this has amazing flavor and comes together fast - great for a weeknight, and the succotash makes excellent leftovers for lunch the next day.
- 4 4oz pork chops
- 2 tsp fresh garlic minced
- 2 tsp fresh rosemary minced
- 3/4 tsp kosher salt divided
- 1 1/2 Tbs olive oil divided
- 1 cup chicken stock
- 1/2 Tbs butter
- 1 cup halved and thinly sliced carrots
- 1/2 cup finely diced onion
- 3 Tbs water
- 1/2 tsp freshly ground black pepper
- 2 cups frozen shelled edamame thawed
- Combine garlic, rosemary, and 1/2 teaspoon salt in a small bowl.
- Heat a large skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add pork to pan and cook to your liking.
- Remove pork from pan, and keep warm.
- Return pan to medium heat. Add garlic mixture; cook 1 minute or until fragrant.
- Add 1/2 of the stock to deglaze,
- scraping pan to loosen browned bits, then add the remaining stock. Cook
- until reduced to 1/2 cup, . Remove pan from heat; stir in butter.
- Pour into another container, then heat the skillet again to
- medium heat.
- Add remaining 1 1/2 teaspoons oil; swirl to coat.
- Add carrot and onion; cook 2 minutes.
- Stir in remaining 1/4 teaspoon salt, 3 tablespoons water, and pepper.
- Cover and cook 2 minutes or until carrot is crisp-tender.
- Stir in edamame and cook until thoroughly heated. Pour a little of the sauce into the mixture.
- Divide succotash among 4 plates.
- Top each serving with pork and a little sauce.