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RECIPES  /  MAIN DISH  /  PAN-ROASTED PORK CHOPS WITH LADY PEAS AND TOMATOES  /  PRINT

Pan-roasted Pork Chops With Lady Peas and Tomatoes

Serves: 4
Hands On Time: 
Total Time: 

Ingredients

4 thick-cut, bone-in pork chops
Salt and freshly ground black pepper
2 tablespoons peanut oil
1 Vidalia onion, thinly sliced
1 (16-ounce) can San Marzano or other high-quality tomatoes, chopped with juice reserved
2 cups cooked or canned lady peas or other field peas, such as black-eye peas
2 bay leaves
1/4 cup chopped fresh parsley leaves

Instructions

Heat oven to 375 degrees.

Season the pork chops with salt and pepper. In a large iron skillet over medium-high heat, add the oil and swirl the pan to coat the bottom. When the oil is hot, add the pork chops, being careful not to crowd the pan. Sear until golden brown on both sides but not cooked through. Transfer the chops to a plate.

To the hot skillet, add the onion and cook until lightly browned, about 2 minutes. Add the tomatoes and their juice, the lady peas and the bay leaves. Add 1 teaspoon salt and bring to a boil. Reduce the heat to medium and simmer for 5 minutes.

Lay the pork chops on top of the tomato mixture, cover the pan, and bake for 15 minutes.

Serve the pork chops alongside the tomatoes and lady peas, garnished with parsley.


Nutrition

Per serving: 383 calories (percent of calories from fat, 53), 28 grams protein, 18 grams carbohydrates, 5 grams fiber, 22 grams fat (6 grams saturated), 66 milligrams cholesterol, 62 milligrams sodium.

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