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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

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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

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servings

0:20

Preparation

0:06

COOKING

0:31

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

1 1/2 cups
(375 mL)
defrosted or shelled fresh edamame (green soybeans)

3

ears of corn silk removed

1

red pepper

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Flyer Deal (1)

MINI SWEET PEPPERS 454 g

$4.99 ea.

1 cup
(250 mL)
Irresistibles red kidney beans, rinsed and drained

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Flyer Deals (2)

ROMAINE HEARTS OR GREEN FRENCH BEANS

$4.99 ea.

3 PK, PRODUCT OF U.S.A. or 400 g PRODUCT OF GUATEMALA

ROMAINE HEARTS OR GREEN FRENCH BEANS

$4.99 ea.

3 PK, PRODUCT OF U.S.A. or 400 g PRODUCT OF GUATEMALA

1/4 cup
(60 mL)
shredded Mexican Oaxaca cheese

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Flyer Deals (3)

SAVE $4.50

CRACKER BARREL CHEESE BARS 400 g OR SHREDDED CHEESE 300 - 320 g

$4.99 ea.

SELECTED VARIETIES

SAVE $4.50

CRACKER BARREL CHEESE BARS 400 g OR SHREDDED CHEESE 300 - 320 g

$4.99 ea.

SELECTED VARIETIES

SAVE $4.50

CRACKER BARREL CHEESE BARS 400 g OR SHREDDED CHEESE 300 - 320 g

$4.99 ea.

SELECTED VARIETIES

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

Imprimer ma sélection

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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