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About the Dish

  • Pork Chops

    Pork Chops

  • PeachDish Salt

    PeachDish Salt

  • Spring Onion

    Spring Onion

  • Corn


  • Summer Squash

    Summer Squash

  • Snap Beans

    Snap Beans

  • Oregano


  • White Cooking Wine

    White Cooking Wine

  • Butter



Please read through the entire recipe before beginning.
Season pork chops on all sides with a total 1 teaspoon PeachDish salt.
Prepare your mise en place: Trim roots from green onions, and thinly slice crosswise, keeps whites and greens separate. Remove the husk and silk from the corn. Place ear flat on cutting board, and use a large, sharp knife to run the blade down the outside edge of the ear to cut kernels away from cob. Turn the ear slightly and repeat, until all the kernels are cut from the cob. Trim ends from squash, cut lengthwise into 1/2-inch slices, cut the slices into 1/2-inch strips, then cut strips into 1/2-inch cubes (“small dice”). Trim ends from green beans, and cut beans into 1-inch pieces. Pick and chop oregano.
Heat a skillet over medium-high heat, add cooking oil, then add pork chops. Sear 2-3 minutes on each side, to brown. Transfer to an oven-safe dish, and place in the preheated oven. Cook 8-12 minutes for rosy, juicy chops, or up to 18 minutes for well done. Remove from oven, and let rest 4-5 minutes before serving.
While chops cook in the oven, return the skillet to medium heat, and add green onion whites. Cook 1-2 minutes while stirring occasionally. Stir in corn, and cook 2 minutes more. Stir in squash, cook 2 minutes more. Stir in green beans and cook 2 minutes more.
Stir in green onion greens, chopped oregano, remaining 1 teaspoon PeachDish salt, and cooking wine. Stir in butter to melt. Taste and adjust seasoning as desired.
Serve chops with succotash, and enjoy!