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From This Weeks Menu
Cajun Pork Chops with Southern Skillet Succotash
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Golden Cajun-spiced pork chops served over a colorful skillet of charred corn, okra, edamame, and juicy tomatoes, finished with a tangy splash of cider vinegar and crispy bacon. Smoky, spicy, and packed with Southern flavor—all from one skillet.
Ingredients
- 2 slice bacon, chopped
- 4 each boneless pork chops, cut 3/4 inch thick
- 1 tablespoon Cajun seasoning
- 15 ounce canned corn
- 1 cup frozen cut okra
- 1 1/2 cup frozen edamame
- 2 cup cherry tomatoes
- 1 tablespoon cider vinegar
Instructions
- In an extra-large nonstick skillet, cook bacon over medium-low heat until crispy, stirring occasionally, about 8 minutes.
- Transfer bacon to a paper towel-lined plate, then drain all but 1 Tbsp drippings from skillet.
- Sprinkle chops with Cajun seasoning, salt, and black pepper.
- Reheat bacon drippings over medium-high heat.
- Add pork chops to skillet; cook until deep golden brown and internal temperature reaches 145°F, about 3 to 5 minutes per side.
- Meanwhile, slice corn kernels off cobs (about 1 cup corn).
- Cook okra and edamame according to package directions (or microwave 3 minutes, stirring once).
- Blot okra and edamame dry with a paper towel.
- Remove pork from skillet, keep warm. Add corn, okra, and edamame to skillet.
- Cook over medium-high, stirring once, until slightly charred, 2 to 3 minutes.
- Stir in tomatoes.
- Cook until tomatoes break down, about 8 minutes.
- Stir in vinegar.
- Serve chops over vegetable mixture. Top with bacon.