Southern Skillet Chops

• 4 bone-in pork loin chops (8 ounces each)
• 2 teaspoons plus 1/8 teaspoon Creole seasoning, divided
• 2 tablespoons canola oil
• 2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
• Shredded cheddar cheese, optional

1. Sprinkle pork chops with 2 teaspoons Creole seasoning. In a large skillet, brown pork chops in oil. Remove and keep warm.
2. Drain one can tomatoes; discard liquid. Add tomatoes to skillet with the remaining can of undrained tomatoes, black-eyed peas and remaining Creole seasoning, stirring to loosen browned bits from pan.
3. Bring to a boil and return chops to pan. Reduce heat; simmer, uncovered, for 2-4 minutes or until a thermometer reads 145u0b0. Sprinkle with cheese if desired. Let stand for 5 minutes.

chops, creole seasoning, canola oil, tomatoes, blackeyed peas, cheddar cheese

Taken from www.tasteofhome.com/recipes/southern-skillet-chops/ (may not work)