Skillet Pork Chops with Black-Eyed Peas
5min
20min
4
1000
Chef's Note
For extra flavor with minimal effort, sprinkle a little hot sauce on the black-eyed peas just before serving. The residual heat from the skillet will help the flavors bloom without any extra cooking.
Tags
Ingredients
2 pounds boneless pork chops
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
4 cans (15 oz each) canned black-eyed peas, drained and rinsed
4 cups frozen mixed vegetables
1 teaspoon garlic powder
3 cups white rice, uncooked
4 tablespoons butter
Instructions
- 1
Season 2 pounds of pork chops with 1 teaspoon salt and 1/2 teaspoon black pepper on both sides.
- 2
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat.
- 3
Add the seasoned pork chops to the skillet and cook for 4-5 minutes on each side until golden brown and internal temperature reaches 145°F.
- 4
Remove pork chops from the skillet and set aside.
- 5
In the same skillet, add 4 cans of drained black-eyed peas and 4 cups frozen mixed vegetables.
- 6
Sprinkle 1 teaspoon garlic powder over the mixture and stir to combine.
- 7
Cook for 5-7 minutes until vegetables are tender and everything is heated through.
- 8
Meanwhile, cook 3 cups white rice according to package directions.
- 9
Add 4 tablespoons butter to the cooked rice and stir until melted.
- 10
Serve pork chops with black-eyed peas, vegetables, and buttered rice.
Nutrition Information (per serving)
1000
63g
113g
33g
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