Rub the pork chops with 1 tablespoon olive oil and season with salt and pepper. In a medium skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and garlic and cook, stirring often, until the onion is softened, about 3 minutes. Stir in the black-eyed peas, sun-dried tomatoes, parsley and crushed red pepper and cook until heated through. Stir in the vinegar and season with salt and pepper; cover to keep warm.
Preheat a large skillet over high heat. Add the chops and cook, turning once, until browned and cooked through, about 8 minutes. Serve with the warm black-eyed pea salad.