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 web posted October 29, 2007 Ingredients: 4 bone-in pork loin chops, 1/2-inch thick (6 ozs. ea.), trimmed 3 tsp. olive oil 1 small onion, chopped 1 med. red pepper, chopped 1 cup fresh or frozen corn kernals 1 pkg. (10 oz.), frozen lima beans 1/4 cup loosely packed fresh parsley leaves, chopped Sprinkle chops with salt and black pepper. Preheat a 12-inch skillet to med.-high, adding 2 tsps. oil until hot. Add chops to skillet and cook for 8 mins. until browned on outside and slightly pink on the inside, turning over once. Transfer to center of lrg. platter and cover with foil to keep warm. In same skillet, heat remaining oil over med. heat. Add onion and red pepper and cook for 4 mins. or until vegetables are softened. Stir in corn, beans, 1/4 cup water, and 1/2 tsp. salt. Cover and cook 8 or 9 mins. Stir parsley into mixture until combined. Pour over and around pork chops on platter. Serves 4 people. (Tip: Add a side dish of rice or mashed potatoes to one end of platter before pouring veggies up and you have dinner for 4 that can be served from one platter. Just add bread and drinks). ©
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We still need recipes for Cooking Section WEBNEWS – Send in your favorite or favorites. There is no limit to the number of recipes you can send in. With the Editor’s wife being the driving force behind her own personal section, help her create an exchange of local favorites, home cooking, grilling, sauces, and deserts! Send in your submissions here. |
