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Southern Skillet Chops

The Creole seasoning adds the right amount of kick to these pork chops. The black-eyed peas make the perfect accompaniment. —Irene Sullivan, Lake Mills, Wisconsin
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 4 bone-in pork loin chops (8 ounces each)
  • 2 teaspoons plus 1/8 teaspoon Creole seasoning, divided
  • 2 tablespoons canola oil
  • 2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • Shredded cheddar cheese, optional


  • Sprinkle pork chops with 2 teaspoons Creole seasoning. In a large skillet, brown pork chops in oil. Remove and keep warm.
  • Drain one can tomatoes; discard liquid. Add tomatoes to skillet with the remaining can of undrained tomatoes, black-eyed peas and remaining Creole seasoning, stirring to loosen browned bits from pan.
  • Bring to a boil and return chops to pan. Reduce heat; simmer, uncovered, for 2-4 minutes or until a thermometer reads 145°. Sprinkle with cheese if desired. Let stand for 5 minutes.

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  • djakins
    Jul 31, 2013

    Really good with a little heat. Since I was only making it for 2, I only used one can of Rotel, undrained. I did forget to rinse and drain the black-eyed peas but I'm not sure why they need to be rinsed as I've used them for years without rinsing them. I let it simmer until the sauce was thickened. Excellent dinner.

  • mmbreen
    Jun 5, 2013

    No comment left