Southern Pork & Rice

• 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

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 145u0b0, 2-3 minutes. Let stand, covered, 5 minutes before serving.

pork loin chops, seafood seasoning, olive oil, sweet red pepper, onion, worcestershire sauce, blackeyed peas, tomatoes, rice, chicken broth

Taken from www.tasteofhome.com/recipes/southern-pork-rice/ (may not work)