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Pork Chops and Raw Corn, Edamame and Roasted Pepper Salad
2013-12-03
https://www.metro.ca/userfiles/image/recipes/cotelettes-de-porc-et-salade-de-mais-cru-edamames-et-poivron-grille-7258.jpg
PT20M
PT06M
PT31M
Bring a pot of water to a boil. Add a pinch of salt.Immerse edamame in the boiling water and cook for 3 minutes or until tender.Transfer to an ice bath and drain.Preheat barbecue to maximum.Cut the kernels from the cobs and set aside.Put the red pepper on the BBQ and close the cover.Grill until well charred.Remove to a zippered plastic bag and let rest 10 minutes.Run under cold water.Use fingers to remove skin, seeds and membranes.Reduce BBQ heat to high.In a large bowl, combine edamame, raw corn kernels, red kidney beans, cheese and coriander.Cut red pepper into julienne (very thin strips) and mix into salad.Dress with cider vinegar and grapeseed oil and season to taste.Brush pork chops lightly with oil and grill 3 min. per side. Remove and let rest 5 minutes.Serve with salad.Note: Mozzarella or a stretched cheese can be substituted for Oaxaca cheese.
4
Chef Caroline McCann
0
0
0
0
1 1/2 cups (375 mL) defrosted or shelled fresh edamame (green soybeans)
3 ears of corn silk removed
1 red pepper
1 cup (250 mL) Irresistibles red kidney beans, rinsed and drained
1/4 cup (60 mL) shredded Mexican Oaxaca cheese
3 Tbsp. (45 mL) minced fresh coriander
3 Tbsp. (45 mL) cider vinegar
1/4 cup (60 mL) grapeseed oil
salt and freshly ground pepper to taste
4 boneless pork chops 4.4 oz (125 g) each
Pork Chops and Raw Corn, Edamame and Roasted Pepper Salad
4
servings
0:20
Preparation
0:06
COOKING
0:31
TOTAL TIME
Ingredients
-
1 1/2 cups
(375 mL)defrosted or shelled fresh edamame (green soybeans)
-
3
ears of corn silk removed
-
1
red pepper
-
1 cup
(250 mL)Irresistibles red kidney beans, rinsed and drained
-
1/4 cup
(60 mL)shredded Mexican Oaxaca cheese
-
3 Tbsp.
(45 mL)minced fresh coriander
-
3 Tbsp.
(45 mL)cider vinegar
-
1/4 cup
(60 mL)grapeseed oil
-
salt and freshly ground pepper to taste
-
4
boneless pork chops 4.4 oz (125 g) each
Preparation
Bring a pot of water to a boil. Add a pinch of salt.
Immerse edamame in the boiling water and cook for 3 minutes or until tender.
Transfer to an ice bath and drain.
Preheat barbecue to maximum.
Cut the kernels from the cobs and set aside.
Put the red pepper on the BBQ and close the cover.
Grill until well charred.
Remove to a zippered plastic bag and let rest 10 minutes.
Run under cold water.
Use fingers to remove skin, seeds and membranes.
Reduce BBQ heat to high.
In a large bowl, combine edamame, raw corn kernels, red kidney beans, cheese and coriander.
Cut red pepper into julienne (very thin strips) and mix into salad.
Dress with cider vinegar and grapeseed oil and season to taste.
Brush pork chops lightly with oil and grill 3 min. per side. Remove and let rest 5 minutes.
Serve with salad.
Note: Mozzarella or a stretched cheese can be substituted for Oaxaca cheese.
Source :
Chef Caroline McCann
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
