Southern Chops and Rice is another wonderful example of a one-pot meal that brings everything you could want to the table: fluffy rice, earthy black-eyed peas, bright bell peppers, and spicy chiles. But the country-cooked chops are what will steal your heart with their heartwarming flavor: coated with fragrant seafood seasoning, these chops are juicy and savory, with that distinct pork sweetness that brings out the best in its pairings. Southern Chops and Rice is Southern cooking at its finest and speediest. It's time to enjoy suppertime, not stress over it.
Ingredients• 4 (6-ounce) pork loin chops, boneless • 1 teaspoon seafood seasoning, divided • 1 tablespoon olive oil • 1 medium sweet red pepper, chopped • 1 medium onion, chopped • 2 teaspoons Worcestershire sauce • 1 (15.5-ounce) can of black-eyed peas, rinsed, drained • 1 (14.5-ounce) can of diced tomatoes with mild green chiles • 1 cup instant rice, uncooked • 1 cup reduced-sodium chicken broth
Sprinkle the pork with 3/4 teaspoon of seafood seasoning.
In a large skillet over medium heat, heat the olive oil.
Brown the chops on both sides, for about 3-4 minutes.
Transfer the pork from the pan.
Add the pepper and onion to the same skillet, cooking and stirring until tender, about 4-5 minutes.
Stir in the remaining seafood seasoning, Worcestershire sauce, black-eyed peas, tomatoes, rice, and broth.
Bring the mixture to a boil.
Place the chops into the mixture.
Reduce the heat to low and simmer, covered, until an instant-read thermometer inserted into the pork registers 145 degrees F in its thickest part, about 2-3 minutes.
Let stand covered for 5 minutes.