Ingredients
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

Prep

• Slice green onions (1/4 cup).

Steps

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.

CALORIES (per 1/4 recipe) 290kcal; FAT 16g; CHOL 85mg; SODIUM 600mg; CARB 8g; FIBER 0g; PROTEIN 27g; VIT A 4%; VIT C 4%; CALC 10%; IRON 4%

Ingredients
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

Prep

• Chop green onions (1/2 cup).

Steps

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.)

CALORIES (per 1/6 recipe) 340kcal; FAT 14g; CHOL 20mg; SODIUM 1180mg; CARB 44g; FIBER 5g; PROTEIN 12g; VIT A 8%; VIT C 8%; CALC 20%; IRON 15%