Prepare to embark on a culinary journey that combines the rustic charm of Southern cooking with a sophisticated pan-seared pork chop that's crispy on the outside, juicy on the inside! This mouthwatering recipe transforms simple ingredients into a restaurant-quality dish that will have your family and friends begging for seconds. With just 30 minutes between you and a plate of pure deliciousness, these pan-seared pork chops paired with vibrant spinach and hearty black-eyed peas are about to become your new weeknight dinner superhero.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 4 pork chops
- 2 cups fresh spinach
- 1 can black eyed peas, drained and rinsed
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
Instructions
- Begin by gathering all your ingredients: 4 pork chops, 2 cups of fresh spinach, 1 can of black-eyed peas (drained and rinsed), 2 cloves of garlic (minced), salt and pepper to taste, 2 tablespoons of olive oil, and 1 tablespoon of butter.
- Pat the pork chops dry with paper towels and season both sides generously with salt and pepper. This helps to enhance the flavor and promotes a nice sear.
- Heat a large skillet over medium-high heat. Once hot, add the 2 tablespoons of olive oil to the pan, swirling to coat the bottom evenly.
- Carefully place the seasoned pork chops in the skillet. Sear the chops for about 4-5 minutes on one side, without moving them, until they develop a golden-brown crust.
- Flip the pork chops and add 1 tablespoon of butter to the skillet. As the butter melts, spoon it over the chops to baste them. Cook for an additional 4-5 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
- Once cooked, remove the pork chops from the skillet and transfer them to a plate. Cover loosely with foil to keep warm while you prepare the spinach and black-eyed peas.
- In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 30 seconds, or until fragrant, being careful not to burn it.
- Add the 2 cups of fresh spinach to the skillet, stirring until it wilts down, which should take about 2-3 minutes.
- Next, add the drained and rinsed black-eyed peas to the skillet. Stir to combine with the spinach and garlic, and season with salt and pepper to taste. Cook for an additional 2-3 minutes until everything is heated through.
- To serve, place a pork chop on each plate and spoon the sautéed spinach and black-eyed peas alongside. Enjoy your delicious pan-seared pork chops with spinach and black-eyed peas!
Tips
- Always pat your pork chops dry before seasoning to ensure a perfect golden-brown crust.
- Use a meat thermometer to check internal temperature - 145°F is the sweet spot for perfectly cooked pork.
- Let the pork chops rest for 3-5 minutes after cooking to retain their juiciness.
- Don't overcrowd the pan - cook pork chops in batches if necessary to maintain high heat.
- Use a cast-iron skillet if possible for the most even heat distribution and best sear.
- Fresh garlic makes a huge difference - avoid pre-minced garlic for maximum flavor.
- Season each component of the dish - don't be shy with salt and pepper on the pork, spinach, and black-eyed peas.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 35g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 100mg
