One Pan Pork Chops and Rice
- 4 pork chops
- 2 teaspoons of Old Bay, divided
- 1 tablespoon olive oil
- 1 bell pepper, chopped
- 1 onion, chopped
- 1 can tomatoes with green chiles
- 1 can black eyed peas
- 1 cup white rice*
- 2 cups chicken broth
- 1 tablespoon of worcestershire sauce
- Grab a large, deep skillet that has a lid. I am ghetto and used a cast iron skillet and the lid to my crock pot.
- 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, 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, rice, 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.