Southern-style comfort on a plate  tender bone-in pork chops simmered in a rich pan gravy served alongside creamy, flavorful black-eyed peas. A classic Sunday supper that feels like home any night of the week.

FEATURED STANDOUTS

Pork Chops

The star of this hearty dish is the pork chops. They are selected for marbling and thickness. This promises a rich, savory, and substantial component. Properly prepared they become incredibly tender and juicy,

Black Eyed Peas

Black eyed peas add a distinctive and comforting dimension. Cooked perfectly, they achieve a creamy, melt-in-your-mouth texture with an earthy, nutty flavor that harmonizes with the pork’s richness. They contribute wholesome depth and a comforting homestyle feel, an indispensable partner.

Bay Leaves

These unassuming yet potent aromatics elevate the dish’s complexity. Bay leaves infuse a subtle, ethereal depth into the black eyed peas and gravy. They contribute mild, herbaceous, and slightly floral notes. Their presence enhances aroma and taste, weaving a nuanced layer of flavor that rounds out the profile.

Cayenne Pepper

A touch of cayenne pepper introduces gentle yet invigorating warmth and a characteristic “kick.” It’s a delicate spice that awakens the palate and adds a lively dimension without overshadowing the pork and peas.

Poblano Pepper

Poblano pepper contributes mild, earthy heat alongside a refreshing hint of verdant freshness. Its gentle, approachable heat complements the pork’s richness and the peas’ creamy texture. It introduces a delicate smoky undertone and a slight brightness that adds spice and balance.

TIPS AND TRICKS FOR THE BEST SOUTHERN-STYLE PORK CHOPS AND BLACK EYED PEAS

Sear the pork chops

This crucial step develops a rich, caramelized crust on the pork, creating a flavorful fond at the bottom of the pan that forms the base of a delicious gravy. Don’t underestimate the power of a good sear!

Don’t rush the simmer — the pork becomes fork-tender as the gravy thickens

Low and slow is the key to achieving melt-in-your-mouth pork. A patient simmer allows the connective tissues in the pork to break down, resulting in incredibly tender meat, while simultaneously allowing the gravy to develop a luscious, thick consistency.

Lightly mashing the black-eyed peas

This technique provides a delightful contrast in textures . Some peas remain whole, offering a bite, while others are gently mashed to create a velvety, rich base for the dish.

Taste and adjust seasoning at the end

Southern cooking is known for its vibrant flavors. Always taste your dish before serving and don’t be shy about adding a pinch more salt, pepper, or cayenne to ensure the flavors truly pop and reflect the authentic Southern character.

INCLUSIVE ADAPTATIONS

Use boneless pork chops for easier cutting

For those who prefer a more convenient eating experience or have difficulty navigating bones, boneless pork chops are an excellent substitute.

Swap low-sodium broth for sodium-sensitive diets

To reduce the sodium content without sacrificing flavor, opt for a low-sodium chicken or vegetable broth in place of regular broth. Adjust other seasonings accordingly.

Use gloves when handling jalapeño to avoid irritation

While the recipe specifies poblano pepper for a milder heat, some might choose to add jalapeño for an extra kick. If doing so, remember to wear gloves to protect your hands from the capsaicin, which can cause skin irritation.

Serve pork chopped or shredded for those with difficulty chewing

For individuals who may have difficulty chewing larger pieces of meat, simply chop or shred the cooked pork before serving. This makes the dish more accessible and enjoyable for everyone.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Cast iron skillet

Large pot or sauté pan

Tongs

Chef’s knife

Cutting board

Measuring spoons

Whisk

Potato masher or large spoon

SIMILAR INGREDIENTS TO

CITRUS BUTTER SHRIMP SKEWERS

BLOODY MARY SHRIMP COCKTAIL

LEMON PEPPER SHRIMP W/ LEMON PEPPER RANCH

ENJOY THIS RECIPE WITH

SMOKED SALMON W/ SPICY SMOKED CHERRY SAUCE

SEAFOOD ROLLS

SOURDOUGH STUFFED BLACKENED SALMON W/ CRAWFISH MUSHROOM SAUCE

RECIPE

Marissa Bolden

SOUTHERN STYLE PORK CHOPS & BLACK EYED PEAS

Southern-style comfort on a plate tender bone-in pork chops simmered in a rich pan gravy served alongside creamy, flavorful black-eyed peas. A classic Sunday supper that feels like home any night of the week.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 3

Ingredients Method

Ingredients

  

• 2 lbs bone-in pork chops
• 2 Tbsp butter
• 2 Tbsp cooking oil
• 1 yellow onion diced
• 3 Tbsp all-purpose flour
• 3-4 cups vegetable broth
• 2 bay leaves
• For the Pork Chop Seasoning:
• 2 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 Tbsp black pepper
• 2 tsp cayenne pepper
• 2 tsp paprika
• 1 Tbsp salt
• For the Black-Eyed Peas:
• 2 cups black-eyed peas softened (pre-soaked or canned, rinsed)
• 1 yellow onion minced
• 5 cloves garlic minced
• 1 celery stalk minced
• ½ poblano pepper diced
• 1 jalapeño minced
• 3 cups vegetable stock
• 1 Tbsp garlic powder
• 3 dashes hot sauce
• 1 tsp black pepper

Method

 

1. Season and Sear the Pork Chops:
2. In a small bowl, combine salt, paprika, garlic powder, cayenne pepper, and black pepper.
3. Generously season both sides of the pork chops with the spice mixture.
4. Heat cooking oil in a large cast-iron skillet over medium heat.
5. Sear the seasoned pork chops for 4 minutes per side, until golden brown. Remove from the skillet and set aside.
6. Prepare the Gravy:
7. Add butter and the diced yellow onion to the same skillet. Sauté for 5 minutes until softened. Season with a pinch of salt.
8. Stir in the bay leaves and flour. Cook for 2 minutes, stirring constantly to create a roux.
9. Slowly whisk in the vegetable broth until the gravy is smooth and lump-free. Add more liquid if needed to reach desired consistency. Season with salt and pepper to taste.
10. Simmer the Pork Chops:
11. Return the seared pork chops to the skillet with the gravy.
12. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the pork chops are tender.
13. Cook the Black-Eyed Peas:
14. While the pork chops are simmering, melt butter in a separate pan over medium heat.
15. Add the minced onion, poblano pepper, jalapeño, and minced garlic to the pan. Sauté until softened, about 5-7 minutes.
16. Add the softened black-eyed peas and cover with vegetable stock.
17. Season with garlic powder, hot sauce, and black pepper.
18. Bring to a boil, then reduce the heat to a simmer.
19. Lightly mash some of the peas with a spoon or potato masher to thicken the mixture.
20. Continue to cook until the peas are tender and the liquid has thickened to your liking.
21. Taste and adjust seasoning with salt and pepper as needed.
22. Serve the tender pork chops hot, topped with the rich gravy, alongside the savory black-eyed peas.

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