Cajun Pork Chops and Colorful Succotash Make an Incredible One-Skillet Dinner

Channel the rich flavors of the South when you sear Cajun-seasoned boneless pork chops in bacon grease then serve them over a bed of veggies. While the chops rest, use the same skillet (and its residual bacon fat) to heat and char sweet corn, cherry tomatoes, and frozen okra and edamame for a succotash-inspired blend.

Ingredients

1. In an extra-large nonstick skillet cook bacon over medium-low until crisp, stirring occasionally, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Drain all but 1 Tbsp. drippings from skillet.

2. Sprinkle chops with Cajun seasoning, 1/2 tsp. salt, and 1/4 tsp. ground black pepper. Reheat bacon drippings over medium-high. Add pork chops to skillet; cook until deep golden brown and internal temperature is 145°F, 3 to 5 minutes per side.

3. 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.

4. Remove pork from skillet; keep warm. Add corn, okra, and edamame to skillet. Cook over medium-high, stirring once, until lightly 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.

   Pantry Swap: Use a 14.5-oz. can of diced tomatoes instead of the cherry tomatoes.