Pork Chops with Black-Eyed Peas and Tomatoes
Cornbread
Ingredients
- 1½ lb boneless pork chops
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 1 cup chopped onion
- 1 (12-oz) pkg frozen black-eyed peas
- ½ cup low-sodium chicken broth
- 1½ tsp smoked paprika
- 1 tsp ground cumin
- 1 pint grape tomatoes
- 1 (10-oz) pkg spinach
Instructions
- Sprinkle pork 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.
Side Dish Ingredients
- 1 (7-oz) pkg cornbread and muffin mix
Side Dish Instructions
- Bake cornbread according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
287
|
159
|
446
|
| Fat (g) | 9 | 4 | 13 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 33 | 4 | 37 |
| Carb (g) | 20 | 25 | 45 |
| Fiber (g) | 6 | 2 | 8 |
| Sodium (mg) | 319 | 444 | 763 |
| T. Sugs (g) | 6 | 5 | 11 |
| A. Sugs (g) | 0 | 1 | 1 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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