Pork Chops With Warm Black-Eyed Pea Salad Recipe

Cooking Directions

• STEP 1.Season the pork chops with salt, pepper, and your favorite spices.
• STEP 2.Heat a skillet over medium-high heat and add a drizzle of oil.
• STEP 3.Sear the pork chops for 3-4 minutes on each side, or until cooked through.
• STEP 4.Remove the pork chops from the skillet and let them rest for a few minutes.
• STEP 5.In the same skillet, add diced onions, garlic, and bell peppers.
• STEP 6.Sauté until the vegetables are softened and slightly caramelized.
• STEP 7.Add cooked black-eyed peas to the skillet and toss to combine.
• STEP 8.In a small bowl, whisk together olive oil, vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
• STEP 9.Pour the vinaigrette over the black-eyed pea mixture and toss to coat.
• STEP 10.Remove from heat and stir in chopped fresh herbs, such as parsley or cilantro.
• STEP 11.Serve the warm black-eyed pea salad alongside the pork chops.
• STEP 12.Enjoy!

Cooking Tips

• Make sure to let the pork chops rest after cooking to allow the juices to redistribute.
• Feel free to customize the spice blend for the pork chops to suit your taste preferences.
• If you don't have black-eyed peas, you can substitute with other beans like kidney beans or chickpeas.
• Add a squeeze of lemon juice to the vinaigrette for an extra burst of freshness.
• Garnish the dish with additional fresh herbs for added flavor and presentation.

Storage and Serving

• Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pork chops in a skillet over medium heat until warmed through.
• The black-eyed pea salad can be enjoyed warm or cold.
• Store any leftover salad in the refrigerator for up to 3 days.
• Serve the pork chops and black-eyed pea salad with a side of steamed vegetables or a green salad for a complete meal.