1. Heat 1 tbs oil in a frypan over medium heat. Add bacon and cook until crisp, 3 minutes. Stir in the corn, edamame, capsicum and onion. Cook, stirring, over medium-high heat, around 6 minutes.
2. Add tomatoes and cook, stirring, until they begin to wilt, about 2 minutes. Place in a bowl with chives.
3. Heat the remaining 1 tbs oil in frypan over medium-high heat. Season pork
with salt and black pepper, to taste.
4. Cook, turning once, until golden brown and cooked through, 7 minutes. Serve chops topped with tomato corn salsa.
NUTRITIONAL INFO PER SERVING
1,532 kJ (366 cal), 28g protein, 19g carbs, 4g fibre, 20g fat (4g sat fat), 176mg sodium
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