Pan-Fried Pork Chops with Succotash

By pamdabear3383

Ingredients

• Pork Chops:
• 7 tbsp unbleached all-purpose flour
• 2 large eggs
• 2 tbsp Dijon mustard
• 2 slices high-quality white sandwich bread, torn into 1-inch pieces
• 1/2 tsp garlic powder
• Table salt and ground black pepper
• 1/8 tsp cayenne pepper
• 2 (5- to 6-oz) boneless pork chops, trimmed, sides slit (to prevent pork chops from curling in a hot pan, cut two slits about 2 inches apart, through one side of each chop.)
• 1/2 cup vegetable oil
• Succotash:
• 2 tbsp unsalted butter
• 1 small onion, minced (about 1/2 cup)
• 1/2 red bell pepper, stemmed, seeded, and minced
• 3/4 cup frozen lima beans (about 3 oz), thawed
• 3/4 cup frozen corn (about 3 oz), thawed
• 2 tsp minced fresh tarragon*
• Table salt and ground black pepper
• Lemon wedges, for serving
• *Fresh parsley, cilantro, or basil can be substituted for the tarragon

Details

Servings 2

Preparation

Step 1

1. For the pork chops: Adjust an oven rack to the middle position and heat the oven to 200 degrees F. Place 1/4 cup of the flour in a shallow dish.

2. Pat the pork chops dry, then flatten them to an even 1/2-inch thickness by pressing on them firmly with your hand, and season with salt and pepper. Dredge the pork chops in the flour and shake off excess. Using tongs, coat the chops with the egg mixture, allowing the excess to drip off. Coat all sides if the chops with a thick layer of bread crumbs, pressing on the crumbs to help them adhere.

3. Heat the oil in a 12-inch nonstick skillet over medium heat until simmering. Gently place the pork chops in the skillet and cook until well browned on both sides, 6 to 8 minutes, flipping them halfway through cooking. Transfer the chops to a wire rack set over a rimmed cookie sheet, and let rest in the warm oven until the center of the chops registers 150 degrees on an instant-read thermometer.

4. For the Succotash: Meanwhile, pour off any oil left in the skillet and wipe it clean with a wad of paper towels. Add 1 tbsp of the butter to the skillet and melt over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in the lima beans and corn and cook until heated through and softened, about 5 minutes.

5. Off the heat, stir in the remaining 1 tbsp butter and tarragon, and season with salt and pepper to taste. Serve the pork chops with the succotash and lemon wedges.