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
Southern Skillet Chops Recipe photo by Taste of Home
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
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.