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
Ingredients
- 6 pork chops
- 1 lb green peas fresh or frozen
- ¼ onion large, finely chopped
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 tablespoon olive oil for rubbing the meat
- 3 tablespoon olive oil 2 tablespoon for skillet method, 1 tablespoon for sauce
- 1 cup heavy cream
- 1 teaspoon dried dill or 2 tablespoon 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 tablespoon 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 tablespoon 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!
Video
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
