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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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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.