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Southern Pork with Rice and Beans

This Southern Pork with Rice and Beans is a hearty, one-pan dish featuring tender pork chops simmered with black-eyed peas, tomatoes, bell peppers, and Cajun-seasoned rice. It’s packed with bold Southern flavor and comes together in just 30 minutes—perfect for a weeknight dinner.

30 min

Prep Time

30 min

Total Time

30 min

Servings

4

Ingredients

Pantry

  • 1 Bell Pepper

  • 1 Onion

  • 1 tbs Cajun Seasoning

  • 2 tbs Soy Sauce (optional)

  • 1 15-oz can Black-Eyed Peas

  • 1 15-oz can Diced Tomatoes

  • 1 cup Instant White Rice

  • 1 15-oz can Broth

Fridge and Freezer

  • 4 Pork Chops, thawed

Directions

  1. Wash hands with soap and water. Wash and dry bell pepper; seed and chop. Peel and chop onion.

  2. Heat a little oil in a large skillet over medium-high heat. Sprinkle pork with half of the cajun seasoning and cook until browned on both sides. Remove to a plate (it will not be cooked through) and keep warm.

  3. Add bell pepper and onion to the pan and cook until tender. Stir in remaining seasoning, soy sauce (if desired), black-eyed peas, canned tomatoes, broth, and rice.

  4. Return the pork chops to the pan, bring to a boil, reduce to a simmer, and cook, uncovered, until rice is done.

  5. Let stand, covered, for 5 minutes before serving. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.

*Omit soy sauce to make this recipe gluten-free and soy-free.

<ul><li>See how to chop onion here: https://www.youtube.com/watch?v=Z2D7Gif_4tU</li></ul>

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