Prep 16 mins
Cook 29 mins
This boldly flavored spin on Hoppin’ John replaces salt pork or bacon with lean pork chops. Plus we’ve added greens—in this case kale—a traditional accompaniment with the dish. Serve with cornbread and a glass of Spanish rioja. Less than $2/serving! From eatingwell.com
- 1 lb boneless pork chop, trimmed, cut into 1/2-inch pieces
- 1⁄2 teaspoon salt, divided
- 1⁄4 teaspoon fresh ground pepper
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 2 tablespoons tomato paste
- 1 cup instant brown rice
- 8 cups roughly chopped kale leaves, tough stems removed (about 1 small bunch)
- 4 garlic cloves, minced
- 1 (14 ounce) can reduced-sodium chicken broth
- 2 tablespoons cider vinegar or 2 tablespoons sherry wine vinegar
- 1⁄2 teaspoon smoked paprika, preferably hot
- 1 (15 ounce) can black-eyed peas, rinsed
- Toss pork with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add the pork and cook, stirring, until just cooked through, 4 to 6 minutes. Transfer to a bowl with a slotted spoon.
- Add onion, tomato paste and rice to the pan and cook until the onion softens, about 4 minutes. Add kale and garlic and cook until the kale begins to wilt, 1 to 2 minutes. Stir in broth, vinegar, paprika and the remaining 1/4 teaspoon salt. Bring to a boil. Cover, reduce heat and simmer until the rice is done, 15 to 20 minutes. Stir in the reserved pork and black-eyed peas and heat for 1 minute.
I should have reviewed this months ago. Great, quick healthy recipe. I make it (mostly) as written with the exception of leaving out the tomato paste. Today I'm throwing it in my crockpot.