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
- Pork Chops -- Season the chops well with salt and pepper on each side.
- 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.
- They will continue to cook in the oven so don't over cook.
- We are just searing them lightly, then remove to a plate as we make the sauce.
- Base Sauce -- Add the onion to the pan with the pork drippings and cook a couple of minutes until they lightly brown and soften.
- Then add the tomatoes (including the juice), broth, peas (drained and rinsed), okra, bay leaf, salt and pepper.
- Go easy on the salt until the dish is done cooking, you don't want to over salt.
- Bring to a boil, reduce and simmer a couple of minutes.
- Bake -- Heat the oven to 375.
- Put the chops back in the sauce and push them down so the sauce and juice covers the pork chops.
- Cover with a lid of you can use foil and cook 15 minutes.
- Season with fresh parsley.
- 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)