“Make It Snappy” is presented by Goldfish Swim School of Chapel Hill. With recipes that only take 45 minutes or less to prepare, Christy helps you stay afloat at dinner time! 


It’s September and we are officially back in the swing of things! I’m juggling three boys in school, three boys playing baseball and a full-time candy business. As always, filling and healthy meals that can be served in the blink of an eye are a must! This hearty dinner is a perfect option for my growing kiddos especially as we transition into cooler fall temperatures.

Hoppin’ John is a southern classic made with field peas, veggies, rice and pork. There is no “right” way to prepare Hoppin’ John! This is a great chance to use up any veggies you have on hand. Feel free to add celery, tomatoes, anything you need to use up before it has to be tossed out!

Our Make It Snappy grocery store shortcut this month is quick cooking rice. You are more than welcome to prepare your rice the old-fashioned way, but in our house, the time saving microwave long grain and brown rice options are a life saver! They provide a perfect base for this homecooked meal.

I’ve said it before and I’ll say it again: invest in an oven-safe meat thermometer. There is no reason to guess on cooking times for your chicken, pork or beef and wind up with undercooked or dried out meat! Let the thermometer do the work for you!

I wish you all the best as we say goodbye to summer and head back into the season of controlled chaos! Here’s to routines, sanity and home-cooked dinners.

ROASTED PORK CHOPS WITH HOPPIN’ JOHN

By: Christy Bray Graves

SERVES: 4

INGREDIENTS

  • 4 pork chops, room temperature*
  • 1 TBSP onion powder
  • 1 tsp dried thyme
  • ½ tsp salt
  • ½ tsp fresh cracked black pepper
  • 1 package of quick cooking long grain rice of your choice
  • 1 TBSP butter
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 – 15 oz. can of black-eyed peas, drained

INSTRUCTIONS

  1. Preheat the oven to 400°.
  2. In a small bowl, stir together the onion powder, thyme, salt and pepper. Sprinkle the seasoning mix liberally on all sides of the room temperature pork chops.
  3. Preheat a large cast iron skillet over medium high heat and sear the pork chops on all sides for 2-3 minutes per side until nicely browned. Set the skillet aside to save the pork drippings.
  4. Move the pork chops to a baking sheet and roast in the preheated oven for 5-10 minutes or until a meat thermometer inserted into the center of the thickest part of the pork reads 145°.
  5. Once the thermometer hits 145°, remove from the oven and allow the pork to rest for 5-10 minutes.
  6. To the same skillet used to sear the pork chops, add the butter and melt over medium high heat using a wooden spoon to scrape up and stir in the seared bits of browned pork left behind. This will enhance the depth of flavor in the Hoppin’ John.
  7. Add the chopped onion and peppers to the butter and allow to cook for 2-3 minutes or until the onions are just translucent.
  8. Add the drained black-eyed peas to the pan and stir until evenly heated through. Taste and add seasonings as you see fit.
  9. Prepare the long grain rice according to package directions.
  10. Serve the rice topped with the black eyed pea veggie mixture alongside the pork chops. Finish with additional fresh cracked black pepper and enjoy!

NOTES

*Use the pork chops of your choice! I have used a tomahawk, bone-in cut but use whatever style you prefer. Note that boneless cuts will cook faster than bone-in. Rely on your meat thermometer to tell you when the pork is done.


As a wife and mom of three young boys, I often consider myself a master “chaos coordinator.” Between running our family business, Chapel Hill Toffee, managing our household and balancing busy schedules, I love to create quick and simple recipes that I know my family will enjoy – and my kids will actually eat!

My recipes are more of a guide than a perfect plan. I will always encourage you to use what you have on hand and make substitutions to suit your tastes. I invite you to share your own ideas, questions and final products with us on Facebook  and on Instagram by tagging @christybgraves and @wchlchapelboro.


Chapelboro.com does not charge subscription fees, and you can directly support our efforts in local journalism here. Want more of what you see on Chapelboro? Let us bring free local news and community information to you by signing up for our biweekly newsletter.