1/4 bunch green onions, thinly sliced
4 bone-in pork chops (about 1 1/2 lb)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper, divided
1 (.87-oz) packet pork gravy mix
1 tablespoon canola oil
1 cup whole milk
•Slice green onions (1/4 cup).
1.Season pork chops with salt, 1/4 teaspoon pepper; rub 1 tablespoon gravy mix onto both sides of pork chops (wash hands).
2.Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add pork chops; cook 3-4 minutes on each side or until pork is 145°F. Remove from pan; cover to keep warm.
3.Reduce heat to medium-low; add milk then whisk in remaining gravy mix. Simmer 1-2 minutes, whisking continually, or until sauce thickens. Stir in remaining 1/4 teaspoon pepper and green onions. Serve sauce over pork chops and black-eyed pea cakes.
1/2 bunch green onions, coarsely chopped
1 (8-oz) tub light chive/onion cream cheese
1 (8-oz) package dry hush puppy mix
2 cans black-eyed peas (15-16 oz each); rinsed, divided
1/4 cup whole milk
2 teaspoons green pepper sauce
3 tablespoons canola oil
•Chop green onions (1/2 cup).
1.Place in food processor: cream cheese, hush puppy mix, 1 can of peas, milk, pepper sauce, and green onions; pulse until combined. Transfer mixture to medium bowl; stir in remaining 1 can of peas. Form mixture into twelve 4-inch patties (or drop into pan by rounded spoonfuls).
2.Preheat large sauté pan on medium 2-3 minutes. Place oil in pan, then add 3-4 patties; cook 2-3 minutes on each side or until hot and browned. Repeat with remaining patties. Serve. (Makes 6 servings.)
First Coast News