Pork Medallions With Black-Eyed Pea Relish And Pimiento Cheese Rice

1. 1

   Cut tenderloins into 2-ounce pieces. Place pork between 2 sheet of plastic wrap; pound with a meat mallet to 1/4-inch thickness.

2. 2

   In a shallow dish, combine flour, seasoned salt, pepper, and garlic powder. Coat pork medallions in flour mixture, shaking off excess.

3. 3

   In a large skillet, pour olive oil to 1/8-inch depth. Heat olive oil over medium heat. Cook pork for 2 to 3 minutes per side, or until golden brown. Serve with Black-Eyed Pea Relish.

4. 4

   In a medium saucepan, combine vinegar, brown sugar, olive oil, mustard seed, celery salt, salt, pepper, and red pepper over medium heat. Cook for 2 minutes, stirring until brown sugar is dissolved. Add black-eyed peas, tomato, bell pepper, celery, green onion, and parsley, stirring to combine well. Cook for 2 to 3 minutes, stirring occasionally, just until heated through.

5. 5

   In a large saucepan, heat butter over medium heat, until butter is melted. Add garlic and red peppers; cook for 2 minutes, stirring frequently. Add rice; cook for 2 to 3 minutes, stirring constantly.

6. 6

   Add chicken broth, salt, and pepper. Bring to a boil; reduce heat to medium-low and simmer, covered, for 20 to 25 minutes, or until all liquid is absorbed. Fluff rice with a fork. Add cheese and cream, stirring until cheese is melted.

* Per serving · 4 servings · Values may vary.