Ingredients

• ¼ bunch green onions, thinly sliced
• 4 (1-in thick) boneless pork chops (1 ½ lb)
• ½ teaspoon kosher salt
• ½ teaspoon black pepper, divided
• 1 (.87-oz) packet pork gravy mix
• 1 tablespoon canola oil
• 1 cup whole milk

Prep

• Slice green onions (¼ cup).

Steps

1. Season pork chops with salt, ¼ 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 ¼ teaspoon pepper and green onions. Serve sauce over pork chops and black-eyed pea cakes.

Ingredients

• ½ 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
• ¼ cup whole milk
• 2 teaspoons green pepper sauce
• 3 tablespoons canola oil

Prep

• Chop green onions (½ 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.)