Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! Same flyer prices and deals online. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Pork Chops and Raw Corn, Edamame and Roasted Pepper Salad 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
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

Pork Chops and Raw Corn, Edamame and Roasted Pepper Salad

Rate this recipe
0 Vote
4
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
  • 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
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

Legal Notice

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.