Pork Chops with Smashed Yellow Peas and Black-Eyed Pea Gravy
Recipe courtesy of the National Pork Board and USA Pulses
Ingredients
- 2 cups yellow split peas cooked and drained
- 1/4 cup plus 2 tablespoons, softened butter, divided
- 1/4 cup cream
- 1/4 teaspoon salt plus additional, to taste
- 4 pork chops
- pepper to taste
- 2 tablespoons olive oil
- 1 onion gently rubbed under cold running water and diced
- 1 can black-eyed peas with juice
- 1/8 cup flour
- 1 cup milk
Instructions
- In medium bowl, use fork or potato masher to mash peas. Stir in 1/4 cup butter, cream and 1/4 teaspoon salt.
- Season pork chops with additional salt and pepper, to taste.
- In large skillet, warm oil over medium heat. Add pork chops to pan and cook approximately 4 minutes per side, or until they reach internal temperature of 145 F. Remove pork chops from pan; keep warm.
- In same pan, add remaining butter, onion and black-eyed peas. Cook 2-3 minutes until warm throughout, scraping pan. Add flour and season with salt and pepper, to taste. While stirring, slowly add milk.
- Serve mashed peas topped with pork chops and black-eyed pea gravy.