1. Prepare the edamame according to package directions; drain.
2. Meanwhile, rub the chops with the cumin and salt. Coat a large non-stick frying pan with cooking spray and heat over medium-high heat. Add the chops and cook for 4 minutes, turning once, or until a thermometer inserted in the centre of a chop registers 70Â°C and the juices run clear. Remove to a plate and keep warm.
3. Heat the oil in the same frying pan over medium-high heat. Cook the capsicum, zucchini, spring onion and garlic, stirring constantly, for 5 minutes, or until browned. Add the stock, coriander and edamame and cook for 3 minutes, or until the flavours meld. Serve with the chops.
Per serving: 1,098 kJ, 28 g protein, 5 g carbohydrates, 13 g fat (2 g sat fat), 52 mg cholesterol, 219 mg sodium, 6 g fibre, 79 mg calcium
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