Ingredients
4 thick cut pork chops
2 slices thick-cut bacon (about 2 ounces), chopped
1 shallot, finely chopped
2 cups fresh edamame or thawed frozen edamame or one 10-ounce package frozen baby lima beans, thawed
1 pound frozen corn kernels, thawed
1/4 cup water
1/4 cup chopped fresh Italian parsley
Montreal steak seasoning
Sprinkle paprika
Fresh ground black pepper
¼ cup orange juice
1 Tablespoon Orange blossom honey
2 Tablespoons marmalade
1 Tablespoon soy sauce
Directions
- Season pork chops and let rest for 10 minutes. Mix juice, honey soy sauce and marmalade and pour over pork chops.
- For Succotash: Heat heavy large skillet over medium-high heat. Add bacon and sauté until fat begins to render, about 1 minute. Add shallot and sauté until bacon and shallot begin to brown, about 3 minutes. Add edamame, corn, and 1/4 cup water and cook until vegetables are tender, about 5 minutes. Transfer to bowl and sprinkle with parsley
