At our house, we're big on healthy eating. These ultra tender chops with colorful rice and black-eyed peas are a meal fancy enough for a dinner party. —Annie Holmes, Murfreesboro, Tennessee
Southern Pork & Rice Recipe photo by Taste of Home
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chiles
1 cup uncooked instant rice
1 cup reduced-sodium chicken broth
Directions
Sprinkle pork with 3/4 teaspoon seafood seasoning. In a large skillet, heat oil over medium heat; brown chops on both sides. Remove from pan.
Add pepper and onion to skillet; cook and stir until tender, 4-5 minutes. Stir in remaining seafood seasoning, Worcestershire sauce, peas, tomatoes, rice and broth. Bring to a boil. Place chops over top. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 2-3 minutes. Let stand, covered, 5 minutes before serving.
Health tip: Make this meal gluten-free by using gluten-free broth and Worcestershire sauce.