Spicy Pork Chops and Rice

Grab a large, 14-inch, deep skillet that has a lid. I used my 14 inch cast iron skillet and the lid to my crockpot. Turn skillet to medium high heat, add the oil and heat it up.

Sprinkle some of the Old Bay on each side of the pork chops, reserving one teaspoon of seasoning for later. Add the chops into the skillet. Pan sear the chops, about 2-3 minutes on each side. You aren’t looking for them to be completely done, just a good color on both sides. When both sides are golden remove them from the skillet and set aside.

Add the chopped onion and bell pepper into the skillet and let them cook for about one minute. Pour the can of tomatoes and green chilies and black eyed peas into the skillet. Don’t drain them, just pour the whole thing in there. Add in the broth, rice, Worcestershire sauce and the last teaspoon of Old Bay and stir to combine everything. Top with pork chops.

Bring mixture to a simmer. Place lid on skillet and turn heat down to low. Let it simmer for about 25 minutes until all of the liquid is absorbed.