Pan Seared Pork Chops with Spinach and Black Eyed Peas

This is a meal rooted in the south with a different spin on it. Although I have never actually live in the south, I consider myself somewhat of a southern gentleman by association. Both sides of my family have their roots below the Mason-Dixon line and as they migrated northward they brought along a lot of their recipes with them. A more "classic" version would likely entail breading and frying the pork, substituting the greens for something along the lines of a collard, kale, or mustard variety, and starting with dry beans that are cooked with a pork product of some sort, such as ham hock, salt pork, bacon, etc. (After all - pork is king.) I hope you enjoy my iteration of this meal.

Ingredients:

• pork chops
• olive oil
• seasoned salt
• garlic salt
• dried parsley
• 1 can of black eyed peas
• 1 box of frozen spinach (thawed)
• Hungarian (hot) paprika
• hot sauce
• salt and pepper

Season the pork chops with seasoned salt, garlic salt, pepper and parsley. Drizzle a hot skillet with olive oil and cook the pork chops. Once they are finished cooking, remove them from the pan and let them rest. Next, add a can of drained black eyed peas and allow them to heat through for a couple of minutes. Then toss either fresh or frozen spinach that has been thawed into the pan with the beans and season with salt, pepper, Hungarian (hot) paprika, and a few dashes of hot sauce. Continue to heat the entire mixture in the pan for a few more minutes and then serve.