Pork Chops with Black-Eyed Peas and Onion Gravy

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Ingredients

Display units in Metric

¹⁄₄	cup	lard or coconut oil, (less if using fatty chops)
2-3	lb	bone-in pork chops (1” thick)
2	medium	onions sliced
3	cups	black-eyed peas fresh shelled or snapped
2	cups	water
		Salt pepper, garlic powder for seasoning
¹⁄₄	cup	flour (all-purpose or rice flour for GF)

Heat 12” cast-iron skillet over high heat and add lard or coconut oil. Once very hot, carefully place chops in the pan. You may have to do this in two batches, just don't crowd the pan too much. Sear the chops for 3-5 minutes or until deeply golden brown. Flip, season with salt, pepper and garlic powder; and sear other side for 3-5 more minutes. Remove to a platter and repeat with any remaining chops.

Once all chops have seared and are moved to a platter, turn heat down to medium and add onions and any fat if needed. Season with a sprinkle of sea salt. Fry onions for 5-7 minutes or until golden brown and beginning to soften.

Add beans and water to pan. Bring to a simmer and use a wooden spoon or spatula to scrape off any browned bits from the bottom of the pan. Return the pork chops to the pan, placing them carefully atop the vegetables. Cover pan and simmer 10 minutes, or until chops are cooked through.

Move chops to a clean platter. Sprinkle the flour over the beans and sauce and stir it in. Cook for several minutes, stirring frequently, until sauce is thickened to your liking. Taste gravy and season with additional salt, pepper, and garlic powder as needed. Spoon black-eyed pea and onion gravy over chops.

Serve alongside a fresh garden salad or fresh sliced vegetables.

Heat 12” cast-iron skillet over high heat and add lard or coconut oil. Once very hot, carefully place chops in the pan. You may have to do this in two batches, just don't crowd the pan too much. Sear the chops for 3-5 minutes or until deeply golden brown. Flip, season with salt, pepper and garlic powder; and sear other side for 3-5 more minutes. Remove to a platter and repeat with any remaining chops.
Once all chops have seared and are moved to a platter, turn heat down to medium and add onions and any fat if needed. Season with a sprinkle of sea salt. Fry onions for 5-7 minutes or until golden brown and beginning to soften.
Add beans and water to pan. Bring to a simmer and use a wooden spoon or spatula to scrape off any browned bits from the bottom of the pan. Return the pork chops to the pan, placing them carefully atop the vegetables. Cover pan and simmer 10 minutes, or until chops are cooked through.
Move chops to a clean platter. Sprinkle the flour over the beans and sauce and stir it in. Cook for several minutes, stirring frequently, until sauce is thickened to your liking. Taste gravy and season with additional salt, pepper, and garlic powder as needed. Spoon black-eyed pea and onion gravy over chops.
Serve alongside a fresh garden salad or fresh sliced vegetables.

Comments & Personal Notes

The picture seems to show green beans, not black-eyed peas. Certainly black-eyed peas are not usually found fresh-shelled or snapped...

Comment from vederey — posted over 6 years ago

I used 2 cans of Bushes black-eyed peas and added a pack of white gravy. It was really good.

Comment from Wendyd123 — posted almost 5 years ago

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