4 Servings 32 min Cook
4 Chop, excluding refuse (yield from 1 raw Pork Chops
8 Tsp Old Bay Seasoning
1 Tbsp Olive Oil
1 Medium (2-1/2" dia) Onions
1 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1/4 Cup Tomatoes
1 1/3 Cups Black Eyed Peas
0 Pea pods Peas
2 Cup Chicken Broth
1 Cup White Rice
1 Tbsp Worcestershire Sauce
Grab a large, deep skillet that has a lid.
Turn skillet to medium-high heat, heat olive oil.
Sprinkle the Old Bay on each side of the pork chops, reserving one teaspoon of seasoning for later.
Pan sear the chops, about 2-3 minutes on each side.
You aren't looking for doneness here, just a good color.
When both sides are golden remove form skillet and set aside
Add in chopped onion and bell pepper, and let cook for about one minute.
Pour the can of tomatoes and green chiles, and black eyed peas.
Don't drain them, just pour the whole thing in there.
Add in the broth, quinoa, worcestershire sauce , and last teaspoon of Old Bay.
Top with pork chops.
Bring mixture to a simmer.
Place lid on skillet and turn down to low.
Let simmer about 25 minutes until all liquid is absorbed and rice is tender.