Recipe by ratherbeswimmin'
From Southern Living.
Top Review by Tamaretta
I wanted to make this more of a side dish, so I left out the pork chops, but added a few sliced pieces of leftover ham. I also threw 1/2 cup brown rice (uncooked) in the pan at step #4 and added a few shakes of liquid smoke. Very good and very filling. Thanks for posting!
- 2 lbs boneless pork chops, cut into cubes
- 2 tablespoons olive oil, divided
- 1 large onion, chopped
- 4 celery ribs, chopped
- 1 large red bell pepper, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1⁄2 teaspoon dried thyme
- 3 (15 ounce) cans black-eyed peas, rinsed and drained
- 1 (32 ounce) container chicken broth
- 1 bay leaf
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon hot sauce
- 1⁄4 teaspoon cayenne pepper
- hot cooked rice
Directions See How It's Made
- Stir/saute pork in 1 tablespoon hot oil in a large pot over med-high heat for 8-10 minutes; remove pork and set aside.
- Add in remaining oil; stir/saute onion and next 4 ingredients in hot oil for 5 minutes.
- Stir in oregano and thyme; cook, stirring often 2 minutes.
- Add in peas, broth, and bay leaf; bring to a boil.
- Cover, lower heat, and simmer 45 minutes, stirring occasionally.
- Stir in tomatoes; simmer 20 minutes, stirring occasionally.
- Stir in reserved pork, salt, and next 3 ingredients.
- Remove bay leaf; serve over rice.