Pan-roasted Pork Chops With Lady Peas and Tomatoes

Southern Kitchen
Pan-roasted Pork Chops

About the recipe

Chef Linton Hopkins of Hopkins & Co. loves the speed, practicality and taste of this rustic dish, which he described as “kind of like a cassoulet.” It’s an ideal one-pot family meal, he said. He substituted good-quality canned tomatoes flavored with a few bay leaves for the ketchup, primarily to eliminate the sugar and give it a little extra texture. He recommends serving it with rice and a fresh arugula salad. Recipe courtesy of Helen McSwain

Serves: 4

Hands On Time: 15 minutes

Total Time: 30 minutes


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-eyed peas

2 bay leaves

1/4 cup chopped fresh parsley leaves


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.


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.