Southern Black-Eyed Pea Pork Chop Stew with Collard Greens
Equipment
- Large Dutch oven
- Wooden spoon
- Knife
Ingredients
- 4 bone-in pork chops, about 1 inch thick
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 2 (15 oz) cans black-eyed peas, drained and rinsed
- 1 bunch collard greens, stems removed and leaves chopped
- Salt and black pepper to taste
Instructions
- Season the pork chops with salt and black pepper on both sides. Heat the olive oil in a large Dutch oven over medium-high heat and sear the chops for 3 minutes per side until browned. Remove them to a plate.
- Lower the heat to medium and add the diced onion to the same pot. Cook for 4 minutes until softened, then stir in the minced garlic for 1 minute.
- Sprinkle in the smoked paprika and dried thyme, stirring for 30 seconds to toast the spices.
- Pour in the chicken broth and diced tomatoes, scraping the bottom of the pot to release any browned bits. Add the drained black-eyed peas and bring the mixture to a simmer.
- Stir in the chopped collard greens, then return the seared pork chops to the pot, nestling them into the liquid. Cover and simmer gently for 25 minutes until the greens are tender and the chops reach an internal temperature of 145°F.
- Taste the broth and adjust salt and black pepper as needed before serving.
Notes
Simmer with the lid slightly ajar if you want a thicker broth. Leftovers reheat well on the stove with a splash of broth to loosen the greens. Bone-in chops give the best flavor here, but you can swap in boneless if that is what you have on hand.
Course: Main Course
Cuisine: American
Equipment: Large Dutch oven, Wooden spoon, Knife
Cuisine: American
Equipment: Large Dutch oven, Wooden spoon, Knife