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Southern Skillet Chops

 Southern Skillet Chops
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
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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. Yield: 4
  • servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.