Pork Chops with Warm Black-Eyed Pea Salad

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Pork Chops with Warm Black-Eyed Pea Salad
  • Cook Time
  • Prep Time
  • 4Servings


  • 4 bone-in pork chops (about 1 1/2 pounds)
  • 3 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 1/2 red onion, thinly sliced
  • 1 clove garlic, coarsely chopped
  • 2 15 1/2 ounce can black-eyed peas, rinsed
  • 6 sun-dried tomatoes in oil, drained and thinly sliced (about 1/4 cup)
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons balsamic vinegar


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.