Peanut-Spice Crusted Pork Chops with Creamy Lime Succotash and Skillet Honey Biscuits

Name: Peanut-Spice Crusted Pork Chops with Creamy Lime Succotash and Skillet Honey Biscuits
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 24 oz thick boneless pork chops; 3/4 cup unsalted roasted peanuts; 1/3 cup fine breadcrumbs; 2 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/4 tsp cayenne pepper; 1 1/2 tsp salt; 1 tsp black pepper; 1 large egg; 1 tbsp Dijon mustard; 3 tbsp vegetable oil; 1 1/3 cups all-purpose flour; 2 tsp baking powder; 1/4 tsp baking soda; 4 tbsp cold butter; 3/4 cup buttermilk; 1 1/2 tbsp honey; 2 tbsp butter; 1 cup yellow onion; 1/2 cup celery; 1 1/2 cups sweet corn kernels; 1 1/2 cups cooked lima beans; 1/2 cup heavy cream; 1 tsp lime zest; 2 tbsp lime juice; 2 tbsp chives; 2 tbsp fresh parsley

An original American-inspired recipe featuring golden pork chops with a savory peanut-spice crust, served with creamy corn and lima bean succotash plus tender skillet honey biscuits.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

4 piezas / 680 g g thick boneless pork chops (6 oz cada una)
90 g g unsalted roasted peanuts (finely chopped)
40 g g fine breadcrumbs (for the crust)
4 g g smoked paprika
3 g g garlic powder
3 g g onion powder
1 g g cayenne pepper (optional)
8 g g salt (divided)
2 g g black pepper (divided)
1 pieza 1 unit egg (beaten)
15 ml ml Dijon mustard
45 ml ml vegetable oil (divided)
160 g g all-purpose flour (for the biscuits)
8 g g baking powder
2 g g baking soda
60 g g cold butter (diced)
180 ml ml buttermilk
30 ml ml honey (divided)
30 g g butter (for the succotash)
120 g g yellow onion (chopped diced small)
70 g g celery (chopped)
240 g g sweet corn kernels (fresh or congelado)
240 g g cooked lima beans
120 ml ml heavy cream
2 g g lime zest
30 ml ml lime juice
10 g g chives (chopped)
8 g g fresh parsley (chopped)

Nutrition facts

per serving

890 kcal

Calories

42 g

Protein

48 g

Carbs

57 g

Fat

5 g

Fiber

43 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsPeanutsCeleryMustard

Instructions

1
Preheat the oven to 220°C / 425°F. Place a cast-iron skillet or small baking pan inside the oven to heat while you prepare the biscuits.
2
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, 1/2 tsp of the salt, and 1/4 tsp of the black pepper. Rub in the cold butter with your fingertips until the mixture looks like coarse crumbs. Stir in the buttermilk and 1 tbsp of the honey just until a shaggy dough forms.
3
Carefully remove the hot skillet from the oven, lightly grease it with a little of the vegetable oil, and drop the biscuit dough into 4 rustic mounds. Bake for 14 to 16 minutes at 220°C / 425°F, until puffed and golden.
4
While the biscuits bake, mix the chopped peanuts, breadcrumbs, smoked paprika, garlic powder, onion powder, cayenne, 1/2 tsp of the salt, and 1/4 tsp of the black pepper in a shallow dish. In a second dish, whisk the egg with the Dijon mustard.
5
Pat the pork chops dry, then coat each chop in the egg-mustard mixture and press both sides into the peanut-spice coating so it adheres well.
6
Heat 2 tbsp of the vegetable oil in a large skillet over medium heat. Cook the pork chops for 4 to 5 minutes per side, until the crust is deeply golden and the pork reaches an internal temperature of 63°C / 145°F. Transfer to a plate and rest for 5 minutes.
7
In the same skillet, lower the heat to medium-low and add the butter. Add the onion and celery and cook for 3 to 4 minutes, stirring, until softened. Add the corn and lima beans and cook for 3 minutes more.
8
Pour in the heavy cream, then add the lime zest, lime juice, remaining 1/2 tsp salt, and remaining 1/2 tsp black pepper. Simmer for 2 to 3 minutes until lightly thickened. Stir in the chives and parsley.
9
Brush the hot biscuits with the remaining 1/2 tbsp honey. Serve the pork chops over or alongside the creamy lime succotash, with the honey biscuits on the side.
10
For the best texture, chop the peanuts finely but not into powder so the crust stays crunchy. If you want a brighter finish, add an extra squeeze of lime over the succotash just before serving.

Chef tips

For a crunchier crust, do not move the chops during the first few minutes of cooking. If the succotash thickens too much, loosen it with 1 to 2 tablespoons of water or a bit more cream.

Substitutions

You can use boneless chicken thighs instead of pork, adjusting cooking until they reach 74°C / 165°F. Butter beans can replace lima beans. Chives can be swapped for the green tops of scallions.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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