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.