Pork Chops with Rice and Peas

Charita Jones takes soul food to another level with her Cajun-spiked pork chops, served with fruity red cabbage and rice 'n' peas
By Charita Jones
Pork Chops with Rice and Peas
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 4 pork chops
  • 2 tbsp cajun seasoning
  • 115 g plain flour
  • 1 large white onion, sliced
  • 1 green pepper, cut into strips
  • 1 red pepper, cut into strips
  • 225 ml hot water
  • vegetable oil, for shallow frying
  • salt and black pepper

For the rice and peas

  • 200 g easy-cook rice
  • 1 large onion, chopped
  • 1 tsp turmeric
  • 1 x 400 g can black-eyed beans
  • 2 tbsp cajun seasoning
  • salt and black pepper

For the red cabbage

  • 1 red cabbage, thinly sliced
  • 1 onion, thinly sliced
  • 150 g raisins
  • 150 g cranberries
  • 2 tbsp brown sugar
  • 2 tbsp malt vinegar
  • salt and black pepper
  • olive oil, to coat pan


1. Sprinkle the pork chops with salt, pepper, and a couple of pinches of Cajun seasoning.

2. In a small plate, combine the flour with the remaining Cajun seasoning, and salt and pepper to taste.

3. Toss the seasoned pork chops in the seasoned flour.

4. In a medium lidded saucepan, heat a 1cm layer of vegetable oil. Add the chops to the pan and cook for 5-7 minutes, until the edges have begun to turn brown.

5. Pour off most of the oil, leaving just enough to coat the bottom of the pan and tip in the onions and peppers. Reduce the heat, cover and cook for about 5-10 minutes.

6. Mix the stock or gravy granules with the hot water and stir in 1 tablespoon of the seasoned flour mixture.

7. Uncover the chops and pour the gravy into the pan. Turn the heat back up and gently stir. Cook for a further 5 minutes.

8. For the rice and peas, combine the rice and chopped onion in a saucepan. Fry over a low heat, before adding the turmeric, salt and pepper. When the rice is coating with the seasoning, add enough water to cover the rice - about 600ml.

9. Tip in the black-eyed peas. Once the rice has come to the boil, reduce the heat. The rice is ready when the water has been completely absorbed.

10. Heat a wok or frying pan and add the olive oil. Tip in the cabbage, onions, and a grinding of salt and pepper; stir fry for about 2-3 minutes to soften. Add the raisins, cranberries and sugar and cook for a further 2-3 minutes. Add the vinegar and stir through.

11. Serve the Cajun chops hot with the rice and peas and stir-fried red cabbage.

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