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Southern Skillet Chops Recipe

Southern Skillet Chops Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

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.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Reviews for Southern Skillet Chops

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MY REVIEW
djakins User ID: 3730659 151791
Reviewed Jul. 31, 2013

"Really good with a little heat. Since I was only making it for 2, I only used one can of Rotel, undrained. I did forget to rinse and drain the black-eyed peas but I'm not sure why they need to be rinsed as I've used them for years without rinsing them. I let it simmer until the sauce was thickened. Excellent dinner."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.