Name: Southern Pork & Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
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

At our house, we're big on healthy eating. These ultra tender chops with colorful rice and black-eyed peas are a meal fancy enough for a dinner party. —Annie Holmes, Murfreesboro, Tennessee

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

Instructions

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 into pork reads 145°, 2-3 minutes. Let stand, covered, 5 minutes before serving.