Pork Chops, Peas and Tomatoes Recipe

Ingredients

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• pork chops, peas and tomatoes shopping list
• 4 thick-cut bone-in pork chops shopping list
• salt and pepper shopping list
• 2 tablespoons peanut oil shopping list
• 1 vidalia onion, thinly sliced shopping list
• 1 (16-ounce) can San Marzano or other high-quality tomatoes, chopped and juice reserved shopping list
• 2 cups cooked lady peas (or other field peas, such as black-eyed, cooked or canned) shopping list
• 2 bay leaves shopping list
• 4 tablespoons chopped parsley shopping list
• Preheat oven to 375 degrees. season chops with salt and black pepper. In a large iron skillet over medium-high heat, swirl oil to cover bottom of pan. When hot, add pork chops, being careful not to crowd pan. shopping list
• Sauté until golden brown on both sides but not cooked through; remove from skillet. Add onion to skillet and cook for 2 minutes or until slightly colored. Add tomatoes and juice, lady peas and bay leaves. Add 1 teaspoon salt and bring to a boil. Simmer for 5 minutes. shopping list
• Lay pork chops on tomatoes, cover pan and place in oven for 15 minutes. Remove from oven and serve, garnished with parsley. shopping list