Even you can master a restaurant-quality seared pork chop!

There was a pork chop on the menu, aptly named the "Stampede 66 pork chop," and after I ate it I couldn't stop thinking about it.

In my home version, a super simple and immensely flavorful blend of seasonings is rubbed all over the chops, which then are seared in a skillet while you make a colorful and easy black-eyed pea salad.

[...] this whole meal comes together in less than 30 minutes Really!

Kosher salt and ground black pepper, to taste

To prepare the chops, in a small bowl combine the chili powder, paprika, cayenne, brown sugar and salt.

The middles should still be very slightly pink, with an internal temperature of 145 F. Transfer the chops to a plate and cover with foil to keep warm.

In a medium bowl, toss together the tomatoes, onion, black-eyed peas, red wine vinegar and olive oil.

To make the apples, add the butter to the pan you cooked the pork chops in and set over medium heat to melt.

Nutrition information per serving: 1,030 calories; 550 calories from fat (53 percent of total calories); 61 g fat (20 g saturated; 0.5 g trans fats); 215 mg cholesterol; 1270 mg sodium; 38 g carbohydrate; 7 g fiber; 18 g sugar; 78 g protein.