Pan-Seared Pork Chops with Iowa Sweet Corn Succotash

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared pork chops served atop a vibrant succotash of sweet corn, bell peppers, and lima beans, inspired by Midwestern regional produce. This american-inspired pork ready in about 30 minutes pairs (6 oz each) bone-in pork chops, kosher salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 2 American cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 2 bone-in pork chops dry and season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest for 10 minutes.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add pork chops and sear for 4 minutes on each side until golden brown and internal temperature reaches 145°F. Remove chops and tent with foil.
  3. Step 3: In the same skillet, reduce heat to medium and add 1 tbsp unsalted butter. Once melted, add 2 minced garlic cloves, 1 cup sweet corn kernels, 1/2 cup diced red bell pepper, and 1/2 cup frozen lima beans. Sauté for 5 minutes until vegetables are tender and fragrant.
  4. Step 4: Stir in 2 tbsp chopped fresh parsley, season the succotash with salt and pepper to taste, and serve the pork chops over the warm succotash.

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Frequently asked questions

How long does Pan-Seared Pork Chops with Iowa Sweet Corn Succotash take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Pork Chops with Iowa Sweet Corn Succotash?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kosher salt from drying out.

Can I substitute ingredients in Pan-Seared Pork Chops with Iowa Sweet Corn Succotash?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Pork Chops with Iowa Sweet Corn Succotash for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Pork Chops with Iowa Sweet Corn Succotash?

American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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