Rating: 3 stars
1 Ratings
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We substituted protein-rich edamame for corn in this fast succotash, a great side that would also be lovely with simply baked fish or grilled chicken. You can thaw the edamame quickly by placing in a colander and rinsing under warm water for a few seconds.

Diane Morgan
Recipe by Cooking Light May 2015

Gallery

Credit: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

Recipe Summary

hands-on:
22 mins
total:
22 mins
Yield:
Serves 4 (serving size: about 3 ounces pork, 3/4 cup edamame mixture, and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Gently pound pork slices to 1/2-inch-thick medallions with a meat mallet or the heel of your hand.

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  • Combine garlic, rosemary, and 1/2 teaspoon salt in a small bowl.

  • Heat a large skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add pork to pan; cook 4 minutes without turning. Turn and cook 3 minutes or until desired degree of doneness. Remove pork from pan; keep warm. Return pan to medium heat. Add garlic mixture; sauté 1 minute or until fragrant. Add wine and stock; cook 30 seconds or until reduced to 1/2 cup, scraping pan to loosen browned bits. Remove pan from heat; stir in butter.

  • Heat a large nonstick skillet over medium heat. Add remaining 1 1/2 teaspoons oil; swirl to coat. Add carrot and white onion; cook 2 minutes. Stir in remaining 1/4 teaspoon salt, 3 tablespoons water, and pepper. Cover and cook 2 minutes or until carrot is crisp-tender. Stir in edamame and green onions; cook 3 minutes or until thoroughly heated. Divide edamame mixture among 4 plates. Top each serving with pork and sauce.

Nutrition Facts

313 calories; fat 13.3g; saturated fat 3.7g; mono fat 6g; poly fat 2.2g; protein 31g; carbohydrates 12g; fiber 4g; cholesterol 81mg; iron 3mg; sodium 466mg; calcium 72mg.
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