Course Entrees
Difficulty Moderate
Pulse Type Dry Peas

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Pork Chops with Smashed Yellow Peas & Black Eyed Pea Gravy

Cook Time 30 minutes


  • 4 pork chops
  • 2 tbsp cooking oil
  • 2 cups split peas, yellow, cooked and drained
  • 1/4 cup butter
  • 1/4 cup cream
  • 1 onion, diced
  • 1 can black eyed peas, do not drain
  • 1/8 cup flour
  • 1 cup milk
  • salt
  • pepper, black


  • Place the cooked peas in a medium bowl and mash with a fork or potato masher.
  • Once peas are smashed, stir in ¼ cup butter, cream, and ¼ teaspoon salt.
  • Heat pan with 2 tablespoons oil.
  • Once hot, add pork chops seasoned with salt & pepper and cook to an internal temperature of 145°F approximately 4 minutes per side. Remove from pan.
  • Add 2 tablespoons butter, onion, and black eyed peas to the pan, scraping the pan.
  • Once onions soften, add flour, 1 teaspoon salt, 1 teaspoon pepper and stir until thickened.
  • Slowly pour in the milk, stirring the entire time.
  • Serve smashed peas and pork chops with gravy on top.