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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The Creole seasoning adds the right amount of kick to these pork chops. The black-eyed peas make the perfect accompaniment. Ingredients:
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 |
Directions:
1. Sprinkle pork chops with 2 teaspoons Creole seasoning. In a large skillet, brown pork chops in oil. Remove and keep warm.
2. 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.
3. 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. Yield: 4 servings.
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