Herb-Crusted Pan Seared Pork Chop with Sweet Corn Succotash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Pork Chop with Sweet Corn Succotash

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Pork Chop with Sweet Corn Succotash

Savor a succulent herb-crusted pork chop perfectly pan-seared to lock in savory juices, partnered with a vibrant sweet corn succotash bursting with diced red bell pepper, cherry tomatoes, and a hint of red onion. A brighter, wholesome dish that combines crisp freshness with hearty protein for a balanced, mouthwatering meal.

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NUTRITION

384kcal
Protein
36.3g
Fat
17.5g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Chop

1/2 cup Frozen Corn

1/4 cup Red Bell Pepper (diced)

1/2 cup Cherry Tomatoes (halved)

2 tbsp Red Onion (diced)

1 tsp Olive Oil

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Pat the pork chop dry and season both sides with salt, pepper, and your favorite dried herbs to create a crust.

  • 2

    Heat a skillet over medium-high heat and add the olive oil. Once hot, place the pork chop in the pan and sear for about 4-5 minutes on each side until nicely browned and the internal temperature reaches 145°F.

  • 3

    While the pork is cooking, combine the frozen corn, diced red bell pepper, halved cherry tomatoes, and diced red onion in a bowl. Season lightly with salt and pepper.

  • 4

    In a separate small pan, warm the succotash mixture over medium heat for 3-4 minutes until just heated through, stirring occasionally.

  • 5

    Plate the pan-seared pork chop alongside a serving of the warm sweet corn succotash and garnish with fresh chopped parsley.

  • 6

    Serve immediately and enjoy the delightful contrast of the savory, herb-crusted pork with the sweet, crisp vegetable medley.

Herb-Crusted Pan Seared Pork Chop with Sweet Corn Succotash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Pork Chop with Sweet Corn Succotash

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Pork Chop with Sweet Corn Succotash

Savor a succulent herb-crusted pork chop perfectly pan-seared to lock in savory juices, partnered with a vibrant sweet corn succotash bursting with diced red bell pepper, cherry tomatoes, and a hint of red onion. A brighter, wholesome dish that combines crisp freshness with hearty protein for a balanced, mouthwatering meal.

NUTRITION

384kcal
Protein
36.3g
Fat
17.5g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Chop

1/2 cup Frozen Corn

1/4 cup Red Bell Pepper (diced)

1/2 cup Cherry Tomatoes (halved)

2 tbsp Red Onion (diced)

1 tsp Olive Oil

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Pat the pork chop dry and season both sides with salt, pepper, and your favorite dried herbs to create a crust.

  • 2

    Heat a skillet over medium-high heat and add the olive oil. Once hot, place the pork chop in the pan and sear for about 4-5 minutes on each side until nicely browned and the internal temperature reaches 145°F.

  • 3

    While the pork is cooking, combine the frozen corn, diced red bell pepper, halved cherry tomatoes, and diced red onion in a bowl. Season lightly with salt and pepper.

  • 4

    In a separate small pan, warm the succotash mixture over medium heat for 3-4 minutes until just heated through, stirring occasionally.

  • 5

    Plate the pan-seared pork chop alongside a serving of the warm sweet corn succotash and garnish with fresh chopped parsley.

  • 6

    Serve immediately and enjoy the delightful contrast of the savory, herb-crusted pork with the sweet, crisp vegetable medley.