This is a meal rooted in the south with a different spin on it. Although I have never actually live in the south, I consider myself somewhat of a southern gentleman by association. Both sides of my family have their roots below the Mason-Dixon line and as they migrated northward they brought along a lot of their recipes with them. A more “classic” version would likely entail breading and frying the pork, substituting the greens for something along the lines of a collard, kale, or mustard variety, and starting with dry beans that are cooked with a pork product of some sort, such as ham hock, salt pork, bacon, etc. (After all – pork is king.) I hope you enjoy my iteration of this meal.
Ingredients:
- pork chops
- olive oil
- seasoned salt
- garlic salt
- dried parsley
- 1 can of black eyed peas
- 1 box of frozen spinach (thawed)
- Hungarian (hot) paprika
- hot sauce
- salt and pepper
Season the pork chops with seasoned salt, garlic salt, pepper and parsley. Drizzle a hot skillet with olive oil and cook the pork chops. Once they are finished cooking, remove them from the pan and let them rest. Next, add a can of drained black eyed peas and allow them to heat through for a couple of minutes. Then toss either fresh or frozen spinach that has been thawed into the pan with the beans and season with salt, pepper, Hungarian (hot) paprika, and a few dashes of hot sauce. Continue to heat the entire mixture in the pan for a few more minutes and then serve.
Looks good! All you need is some chow chow relish for the spinach and black eyed peas.