Pork Chops with Black-Eyed Peas and Tomatoes
Easy Corn Muffins with Honey Butter
Ingredients
- 2 (1½-inch-thick) boneless pork chops
- 1 Tbsp olive oil
- ½ cup chopped onion
- ½ (12-oz) pkg frozen black-eyed peas
- ¼ cup gluten-free chicken broth
- ¾ tsp smoked paprika
- ½ tsp ground cumin
- 1 cup grape tomatoes
- 1 (5-oz) pkg spinach
Instructions
- Season pork lightly with salt and pepper. Cook pork, in batches, in hot oil in a large deep skillet over medium-high heat 3 minutes per side or until browned. Remove from skillet.
- Add onion to skillet, and cook until tender. Stir in peas, broth, paprika, and cumin. Bring to a boil, reduce heat, and simmer 10 minutes. Add tomatoes and spinach, stirring until spinach wilts.
- Return pork to skillet, and cook 5 minutes or until pork is done. Season with salt and pepper to taste.
Side Dish Ingredients
- 1 (12-oz) pkg gluten-free sweet yellow cornbread mix
- 3 Tbsp butter, softened
- 1½ Tbsp honey
Side Dish Instructions
- Prepare muffins according to package directions for muffins.
- Stir together softened butter and honey; serve with 2 muffins.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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