Pork Chops Black-Eyed Peas and Gravy

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Let Pork Chops Black-Eyed Peas and Gravy

Let Pork Chops Black-Eyed Peas and Gravy be your family meal tonight. According to the “Journal of Nutrition Education and Behavior,” studies have proven that eating meals together as a family can improve communication and relationships, which is especially important during times of uncertainty and life’s more difficult moments. Great-tasting foods like pork and pulses can be combined to bring families together with quality nutrition, which helps bodies survive and thrive.

Pork Chops with Smashed Yellow Peas and Black-Eyed Pea Gravy

Recipe courtesy of the National Pork Board and USA Pulses
Servings: 4

  • 2          cups yellow split peas, cooked and drained
  • 1/4       cup, plus 2 tablespoons, softened butter, divided
  • 1/4       cup cream
  • 1/4       teaspoon salt, plus additional, to taste
  • 4          pork chops
  • pepper, to taste
  • 2          tablespoons olive oil
  • 1          onion, gently rubbed under cold running water and diced
  • 1          can black-eyed peas with juice
  • 1/8       cup flour
  • 1          cup milk
  1. In a medium bowl, use a fork or potato masher to mash peas. Stir in 1/4 cup butter, cream, and 1/4 teaspoon salt.
  2. Season pork chops with additional salt and pepper, to taste.
  3. In a large skillet, warm oil over medium heat. Add pork chops to pan and cook approximately 4 minutes per side, or until they reach an internal temperature of 145 F. Remove pork chops from pan; keep warm.
  4. In the same pan, add remaining butter, onion, and black-eyed peas. Cook 2-3 minutes until warm throughout, scraping pan. Add flour and season with salt and pepper, to taste. While stirring, slowly add milk.
  5. Serve mashed peas topped with pork chops and black-eyed pea gravy.

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