Southern Pork & Rice

Name: Southern Pork & Rice
Ingredients: 4 boneless pork loin chops (6 ounces each); 1 teaspoon seafood seasoning, divided; 1 tablespoon olive oil; 1 medium sweet red pepper, chopped; 1 medium onion, chopped; 2 teaspoons Worcestershire sauce; 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained; 1 can (14-1/2 ounces) diced tomatoes with mild green chiles; 1 cup uncooked instant rice; 1 cup reduced-sodium chicken broth

10 ingredients

2 steps

Ingredients

4 boneless pork loin chops (6 ounces each)
1 teaspoon seafood seasoning, divided
1 tablespoon olive oil
1 medium sweet red pepper, chopped
1 medium onion, chopped
2 teaspoons Worcestershire sauce
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chiles
1 cup uncooked instant rice
1 cup reduced-sodium chicken broth

Directions

1

Sprinkle pork with 3/4 teaspoon seafood seasoning. In a large skillet, heat oil over medium heat; brown chops on both sides. Remove from pan.
2

Add pepper and onion to skillet; cook and stir until tender, 4-5 minutes. Stir in remaining seafood seasoning, Worcestershire sauce, peas, tomatoes, rice and broth. Bring to a boil. Place chops over top. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 2-3 minutes. Let stand, covered, 5 minutes before serving.