Pork Chops with Black-Eyed Peas and Kale

black-eyed peas, food, grilling, kale, pork, spices, sunday supper, tips, vegetables

I have a confession: I don’t like kale. Gasp! I know it was all the rage, and I’ve really tried to enjoy it since it’s kale season. I’ve sautéed it with garlic and good olive oil. I’ve bought kale chips and went as far as making a batch of them myself at home. I’ve sliced it thin and added it to my salads, but I just can’t get on board with the tough, chewy texture of the leaves. That is until last weekend when I added it to my black-eyed peas and voila! Deliciousness!

This black-eyed peas recipe goes great with seasoned pork chops. Start the peas early because they take about an hour and 30 minutes, and I suggest using a 5-quart pot because the four to six cups of kale take up some space initially.

One secret to this recipe is a special spice mix made by Tasty Licks BBQ Company. I have four favorite combinations, and I’ve included a picture here. For this meal I use some of the “Flyin’ Swine Pork Rub” and “Mella Yella.” Not only do I use them for the pork chop rub and marinade, but I also add the “Flyin Swine” to the black-eyed peas.IMG_0006

It’s no problem if you don’t have any Tasty Licks seasonings. Just mix a 1/4 cup of brown sugar with a teaspoon each of chili powder, black pepper, onion powder, lemon pepper and garlic salt. This mix replaces the Flyin’ Swine and Mella Yella. If pork isn’t your thing, try this with chicken breasts.

Below I’ve included recipes for the black-eyed peas and pork chops, and this meal serves four adults. Don’t be startled by the list of ingredients! Everything but the pork chops cook together so I consider this a one-pot recipe that’s jammed full of vegetables.

 

Black-Eyed Peas IngredientsIMG_0021

1/4 pound chopped pancetta

1 cup chopped celery

1-1/2 cups chopped carrots

1 large onion, chopped

4 to 6 cups chopped kale

1-pound bag of frozen black-eyed peas

3 teaspoons chili powder

2 teaspoons cayenne pepper

3 teaspoons cumin

2 tablespoons kosher salt

2 cups chicken broth

2 tablespoons Flyin’ Swine Pork Rub

CookingIMG_0031

Sauté pancetta over medium heat in a 5-quart pot until brown and crispy. Remove pancetta but keep the renderings. Place pancetta on a paper towel to drain excess fat, and set aside.

Cook the onions, celery and carrots in the oil from the pancetta for 5 minutes. Add the chili powder, cayenne pepper, cumin, salt and the Flyin’ Swine Pork Rub and mix well. Then add the bag of frozen black-eyed peas, kale, the cooked pancetta and 1 cup of the chicken broth. Mix well, cover and simmer on low for 1 hour and 30 minutes, stirring occasionally and adding the last cup of chicken broth as the liquid is absorbed.

 

Seasoned Pork Chops Ingredients 

(4) 1” thick boneless pork chops

2 tablespoons Flyin’ Swine Pork RubIMG_0039

2 tablespoons Mella Yella Lemon Pepper Spice Rub

2 tablespoons olive oil

 

Cooking

IMG_0043Mix the 4 tablespoons of spices with the 2 tablespoons of olive oil. Use the mixture to coat both sides of the pork chops and let sit for 30 minutes. Cook on a 450-500 degree grill for 4 minutes per side. Loosely cover with foil and let rest 5 minutes before serving. Pour remaining juices over chops and serve with black-eyed peas.

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