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Pan-roasted Pork Chops With Lady Peas and Tomatoes
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Southern Recipe Restoration Project
The contributor: Helen McSwain, an obstetrician/gynecologist at Piedmont Hospital where her father, F. James Funk, was also a physician. Her mother grew up in Atlanta and her father in Wilmington, Del.
She is married to Laurin McSwain, an attorney, and has three daughters.
McSwain decided to share this dish as a tribute to the woman who made it, Emma Mae Head, who came into her life 55 years ago as their family's housekeeper, and remains close to her family to this day.
Chef Linton Hopkins of Restaurant Eugene loves the speed, practicality and taste of this rustic dish, which he described as “kind of like a cassoulet.” It’s an ideal one-pot family meal, he says, although he also thinks it will be right at home on his restaurant’s Sunday Suppers menu. He substituted good-quality canned tomatoes flavored with a few bay leaves for the ketchup, primarily to eliminate the sugar and give it a little extra texture. But otherwise, the dish is nearly identical to the way Emma Mae Head served it. He recommends serving it with rice and a fresh arugula salad. -- Susan Puckett, for the Journal-Constitution
Hands on time: 15 minutes Total time: 30 minutes Serves: 4
Ingredients:
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4 thick-cut bone-in pork chops
Salt and pepper
2 tablespoons peanut oil
1 Vidalia onion, thinly sliced
1 (16-ounce) can San Marzano or other high-quality tomatoes, chopped and juice reserved
2 cups cooked lady peas (or other field peas, such as black-eyed, cooked or canned)
2 bay leaves
4 tablespoons chopped parsley
Instructions:
Preheat oven to 375 degrees. Season chops with salt and black pepper. In a large iron skillet over medium-high heat, swirl oil to cover bottom of pan. When hot, add pork chops, being careful not to crowd pan.
Sauté until golden brown on both sides but not cooked through; remove from skillet. Add onion to skillet and cook for 2 minutes or until slightly colored. Add tomatoes and juice, lady peas and bay leaves. Add 1 teaspoon salt and bring to a boil. Simmer for 5 minutes.
Lay pork chops on tomatoes, cover pan and place in oven for 15 minutes. Remove from oven and serve, garnished with parsley.
Sauté until golden brown on both sides but not cooked through; remove from skillet. Add onion to skillet and cook for 2 minutes or until slightly colored. Add tomatoes and juice, lady peas and bay leaves. Add 1 teaspoon salt and bring to a boil. Simmer for 5 minutes.
Lay pork chops on tomatoes, cover pan and place in oven for 15 minutes. Remove from oven and serve, garnished with parsley.
Notes:
Share your own heirloom recipe
You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o Food Editor Jamila Robinson, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.
You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o Food Editor Jamila Robinson, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.
Nutrition:
Per serving: 383 calories (percent of calories from fat, 53), 28 grams protein, 18 grams carbohydrates, 5 grams fiber, 22 grams fat (6 grams saturated), 66 milligrams cholesterol, 62 milligrams sodium.
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