Spicy Pork Chops and Rice

By kaypersing

We love full meals that can be made in one pan – especially when they’re healthful! The pork chops and black eyed peas in this Spicy Pork Chops and Rice dish by Maebells delivers 53g of protein per serving and is ready in 30 minutes. Time to get that cast iron skillet out

Ingredients

• 4 bone-in Pork Chops, raw, fat trimmed (approximately 7 ounces each, uncooked)
• 2 teaspoons of Old Bay seasoning, divided
• 1 tablespoon Oil (such as Canola, Olive Oil or Grapeseed)
• 1 Bell Pepper, chopped
• 1 Onion, chopped
• 1 (10 ounce) can Tomatoes with Green Chiles
• 1 (15 ounce) can Black Eyed Peas, drained and rinsed
• 1 cup uncooked Rice
• 2 cups Chicken Broth (or reduced-sodium chicken broth if desired)
• 1 tablespoon of Worcestershire Sauce (gluten-free if necessary)

Preparation

Step 1

Grab a large, deep skillet that has a lid. If you have a lid that will fit your skillet, that’s fine.

Turn skillet to medium high heat, heat oil.

Sprinkle the Old Bay seasoning on each side of the pork chops, reserving one teaspoon of seasoning for later.

Pan sear the chops, about 2-3 minutes on each side. You aren’t looking for doneness, just a good color. When both sides are golden remove from skillet and set aside.

Add in chopped onion, bell pepper and let cook for about one minute. Next, add the can of tomatoes and green chiles, and black eyed pea, broth, rice, Worcestershire sauce, and last teaspoon of Old Bay and stir until combined. Top with pork chops.

Bring mixture to a simmer. Place lid on skillet and turn down to low. Let simmer about 25 minutes until all liquid is absorbed.