SOUTHERN SKILLET CHOPS

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Southern Skillet Chops image

The Creole seasoning adds the right amount of kick to these pork chops. The black-eyed peas make the perfect accompaniment. -Irene Sullivan, Lake Mills, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

4 bone-in pork loin chops (8 ounces each)
2 teaspoons plus 1/8 teaspoon Creole seasoning, divided
2 tablespoons canola oil
2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
Shredded cheddar cheese, optional

Steps:

  • Sprinkle pork chops with 2 teaspoons Creole seasoning. In a large skillet, brown pork chops in oil. Remove and keep warm., Drain one can tomatoes; discard liquid. Add tomatoes to skillet with the remaining can of undrained tomatoes, black-eyed peas and remaining Creole seasoning, stirring to loosen browned bits from pan., Bring to a boil and return chops to pan. Reduce heat; simmer, uncovered, for 2-4 minutes or until a thermometer reads 145°. Sprinkle with cheese if desired. Let stand for 5 minutes.

Nutrition Facts :

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