Easy Pork and Peas Recipe
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Pork and peas make a delicious and protein-packed dinner combo. They’re quick to throw together and full of nutrients. I’ll show you two easy ways to cook the pork chops—both turn out juicy, flavorful, and perfect for any night of the week.
WHY YOU’LL LOVE THIS PORK AND PEAS RECIPE
If you love peas and aren’t allergic to them, they’re a great food to include in your diet— they’re budget-friendly and packed with plant-based protein. I’d honestly never heard of a pea allergy until my son was diagnosed, but that hasn’t stopped me from making them for the rest of the family. Here’s why you’ll love this dish:
- Excellent source of protein – Peas are surprisingly high in protein for a veggie, making them a great way to support muscle growth and keep your energy up, especially if you’re trying to eat less meat. And when you pair them with pork chops in this dish, you get over 45 grams of protein per serving—perfect for staying full and supporting muscle health.
- Full of fiber – The fiber in peas helps keep your digestion regular and keeps you feeling full longer, which can help curb snacking between meals.
- Packed with vitamins – Peas are rich in vitamins A and K, which help strengthen your immune system, support bone health, and keep your body running smoothly.
PORK AND PEAS RECIPE INGREDIENTS
- Pork chops: Look for boneless pork chops with a bit of marbling for extra flavor and tenderness. Choose chops that are about 1 inch thick for best results—they stay juicy when cooked.
- Green peas (fresh or frozen): Frozen peas are a great option since they’re picked and frozen at peak ripeness, locking in nutrients and flavor. They’re available in the freezer aisle year-round and don’t need to be thawed before cooking.
- Large onion, finely chopped: Yellow onions are a good choice and add natural sweetness when cooked. Look for firm onions with dry, papery skin and no soft spots. You can pre-chop them and store in the fridge for up to a week to save time.
- Garlic cloves, minced: Fresh garlic adds the most flavor, but pre-minced garlic in a jar works in a pinch. Look for firm cloves without green sprouts (those can taste bitter). Crushing garlic slightly before mincing brings out more aroma.
- Salt: Use sea salt or kosher salt for cooking, as they’re less processed and easier to control than table salt. Start with a teaspoon and adjust to taste, but don’t go overboard.
- Italian seasoning: This dried herb blend is easy to find in the spice aisle. It usually includes oregano, basil, rosemary, and thyme.
- Paprika: Regular (sweet) paprika adds color and a mild smoky-sweet taste. You’ll find it in the spice section, but you can also try smoked paprika for a deeper flavor if you like.
- Olive oil (for rubbing the meat and cooking): Use extra virgin olive oil for its rich flavor and health benefits.
- Heavy cream: This adds richness and silkiness to the sauce. Shake before using if it’s been sitting in the fridge.
- Fresh dill or dried dill (adjust to taste): Fresh dill gives a bright, tangy flavor that pairs beautifully with creamy sauces. You can usually find it near the parsley and cilantro in the produce section. If using dried dill, start with a small amount and adjust to taste—it’s more concentrated.
HOW TO MAKE PORK AND PEAS
- Season the pork chops: Let’s start by tenderizing the pork chops. Use a meat mallet to gently pound them — this helps break down the muscle fibers, making the chops more tender and juicy. Mix the salt, Italian seasoning, and paprika in a small bowl. Rub this seasoning mixture evenly over all pork chops. Then rub each chop with a small amount of olive oil (from the 1 tbsp).
- Cook the pork chops – choose one of the methods below:
- Method 1 – Skillet: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear pork chops for 3–4 minutes per side, or until golden brown. Remove and set aside (they don’t need to be fully cooked yet).
- Method 2 – Air Fryer (I used Ninja Air Fryer): Preheat air fryer to 375°F (190°C). Place seasoned, oiled pork chops in the air fryer basket in a single layer. Cook for about 12 minutes, flipping halfway through. (Thicker chops may need a couple of extra minutes.)
- Prepare the sauce: In the same skillet (or a new one), heat 1 tbsp olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add peas and cream: Stir in the green peas and cook for about 2 minutes. Pour in the heavy cream, reduce heat to low, and simmer for 2–3 minutes until slightly thickened.
- Combine and finish: Return the pork chops to the skillet with the creamy peas. Let everything simmer gently for another 5–7 minutes to meld flavors and ensure the pork is fully cooked. Stir in dill during the final minute.
Quick Tip!
To keep your pork chops juicy, avoid overcooking them. If you don’t have a meat thermometer, simply use a knife to cut through the thickest part of the chop and check if the juices run clear—this means it’s cooked through!
SERVING SUGGESTIONS
- With mashed potatoes: Creamy mashed potatoes are a classic side that pair perfectly with the rich sauce from the pork and peas.
- Over steamed rice or quinoa: Serve the pork and peas over fluffy rice or protein-rich quinoa to soak up all the creamy goodness.
- Next to a fresh salad: Balance the richness with a light green salad—try mixed greens with lemon vinaigrette or a cucumber-dill yogurt salad.
STORAGE SUGGESTIONS
- Any leftovers can be stored in an airtight container in the fridge for up to 3–4 days. They can be reheated gently on the stovetop or in the microwave, adding a splash of water or cream to loosen the sauce.
- You can freeze the cooked pork and peas (with sauce) in a freezer-safe container for up to 2 months. Let it cool completely before freezing. Thaw overnight in the fridge before reheating. This is an excellent meal-prep hack!
- For best results, reheat in a covered skillet over low heat to prevent the cream sauce from separating. Stir occasionally and add a bit of liquid if it looks too thick.
MORE HEALTHY RECIPES & NUTRITION TIPS
Want more anti-inflammatory recipes? Try my 3-ingredient salad dressing—you’ll love this recipe! Check out other healthy recipes on Nena’s Wellness Corner! Also, try my popular high-protein ricotta waffles; I am sure you’ll love them!
Do you know what clean eating and an anti-inflammatory diet have in common? Clean eating and the anti-inflammatory diet perfectly match, emphasizing whole foods and natural and minimally processed foods that support overall health and reduce inflammation. Discover more about the anti-inflammatory diet here!
Ready to kickstart your clean eating journey? Download my free meal plans, sign up for my newsletter, or explore my collection of healthy recipes. Also, please find the information about a balanced diet and ways to incorporate it into your daily routine to achieve a healthy lifestyle!
Pork and Peas
Pork and peas make a delicious and protein-packed dinner combo. They’re quick to throw together and full of nutrients. I’ll show you two easy ways to cook the pork chops—both turn out juicy, flavorful, and perfect for any night of the week.
Servings: 4 people
Calories: 738kcal
Equipment
Video
Ingredients
- 6 pork chops
- 1 lb green peas fresh or frozen
- ¼ onion large, finely chopped
- 2 cloves garlic minced
- 1 tsp salt
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 tbsp olive oil for rubbing the meat
- 3 tbsp olive oil 2 tbsp for skillet method, 1 tbsp for sauce
- 1 cup heavy cream
- 1 tsp dried dill or 2 tbsp fresh dill
Instructions
Season the pork chops:
- Let’s start by tenderizing the pork chops. Use a meat mallet to gently pound them — this helps break down the muscle fibers, making the chops more tender and juicy. Mix the salt, Italian seasoning, and paprika in a small bowl. Rub this seasoning mixture evenly over all pork chops. Then rub each chop with a small amount of olive oil (from the 1 tbsp).
Cook the pork chops – Choose one of the methods below:
Method 1 – Skillet:
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear pork chops for 3–4 minutes per side, or until golden brown. Remove and set aside (they don’t need to be fully cooked yet).
Method 2 – Air Fryer:
- Preheat air fryer to 375°F (190°C). Place seasoned, oiled pork chops in the air fryer basket in a single layer. Cook for about 12 minutes, flipping halfway through. (Thicker chops may need a couple of extra minutes.)
Prepare the sauce:
- In the same skillet (or a new one), heat 1 tbsp olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
Add peas and cream:
- Stir in the green peas and cook for about 2 minutes. Pour in the heavy cream, reduce heat to low, and simmer for 2–3 minutes until slightly thickened.
Combine and finish:
- Return the pork chops to the skillet with the creamy peas. Let everything simmer gently for another 5–7 minutes to meld flavors and ensure the pork is fully cooked. Stir in dill during the final minute.
- Quick tip: To keep your pork chops juicy, avoid overcooking them. If you don’t have a meat thermometer, simply use a knife to cut through the thickest part of the chop and check if the juices run clear—this means it’s cooked through!
Notes
- Nutrition information is an estimate and will depend on your specific ingredients.
- With mashed potatoes: Creamy mashed potatoes are a classic side that pair perfectly with the rich sauce from the pork and peas.
- Over steamed rice or quinoa: Serve the pork and peas over fluffy rice or protein-rich quinoa to soak up all the creamy goodness.
- Next to a fresh salad: Balance the richness with a light green salad—try mixed greens with lemon vinaigrette or a cucumber-dill yogurt salad.
- Any leftovers can be stored in an airtight container in the fridge for up to 3–4 days. They can be reheated gently on the stovetop or in the microwave, adding a splash of water or cream to loosen the sauce.
- You can freeze the cooked pork and peas (with sauce) in a freezer-safe container for up to 2 months. Let it cool completely before freezing. Thaw overnight in the fridge before reheating. This is an excellent meal-prep hack!
- For best results, reheat in a covered skillet over low heat to prevent the cream sauce from separating. Stir occasionally and add a bit of liquid if it looks too thick.
Nutrition
Calories: 738kcal | Carbohydrates: 20g | Protein: 51g | Fat: 50g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 202mg | Sodium: 701mg | Potassium: 1125mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2020IU | Vitamin C: 47mg | Calcium: 100mg | Iron: 3mg
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