Sarasota's Southern Skillet Pork Chops

• 4 thick bone in pork chops
• 1 large sweet onion (cut in half and thin sliced)
• 1 (15 ounce) can chopped tomatoes (San Marzano or a good quality tomato)
• 1 (15 ounce) can field peas, rinse and drain (Bushes makes some black eyed field peas or lady peas which are very good, but there are several bran)
• 1 12 cups okra (I use frozen)
• 12 cup chicken broth
• 1 bay leaf
• 4 tablespoons chopped parsley
• 2 tablespoons peanut oil
• salt
• pepper

1. Pork Chops -- Season the chops well with salt and pepper on each side.
2. Then in an oven proof pan, I love my cast iron, but you can use any good heavy duty pan, heat up the oil to medium high and sear the pork chops on both sides.
3. They will continue to cook in the oven so don't over cook.
4. We are just searing them lightly, then remove to a plate as we make the sauce.
5. Base Sauce -- Add the onion to the pan with the pork drippings and cook a couple of minutes until they lightly brown and soften.
6. Then add the tomatoes (including the juice), broth, peas (drained and rinsed), okra, bay leaf, salt and pepper.
7. Go easy on the salt until the dish is done cooking, you don't want to over salt.
8. Bring to a boil, reduce and simmer a couple of minutes.
9. Bake -- Heat the oven to 375.
10. Put the chops back in the sauce and push them down so the sauce and juice covers the pork chops.
11. Cover with a lid of you can use foil and cook 15 minutes.
12. Season with fresh parsley.
13. Serve -- To me this is best served with cheesy grits on the side.

pork chops, sweet onion, tomatoes, field peas, okra, chicken broth, bay leaf, parsley, peanut oil, salt, pepper

Taken from www.food.com/recipe/sarasotas-southern-skillet-pork-chops-394111 (may not work)