Pork chops may be filling and healthful, but because they're a leaner cut, they aren't always full of flavor.

To keep your taste buds dancing, incorporate the other white meat into a classic Southern staple that's got major sass: the Hoppin' John.

A medley of black-eyed peas, brown rice, kale, and pork come together with the help of tomato, broth, vinegar, and paprika. Enjoy a dish that's got a little bit of everything when you keep reading.

Black-Eyed Peas With Pork & Greens

Black-Eyed Peas With Pork & Greens


  1. 1 pound boneless pork chops, trimmed, cut into 1/2-inch pieces
  2. 1/2 teaspoon salt, divided
  3. 1/4 teaspoon freshly ground pepper
  4. 1 tablespoon canola oil
  5. 1 medium onion, chopped
  6. 2 tablespoons tomato paste
  7. 1 cup instant brown rice
  8. 8 cups roughly chopped kale leaves, (about 1 small bunch), tough stems removed
  9. 4 cloves garlic, minced
  10. 1 14-ounce can reduced-sodium chicken broth
  11. 2 tablespoons cider vinegar, or sherry vinegar
  12. 1/2 teaspoon smoked paprika, preferably hot (see Tip)
  13. 1 15-ounce can black-eyed peas, rinsed


  1. 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.
  2. 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.
    1. Serves 6.

      Nutritional information per serving: 281 calories; 8 g fat (2 g sat, 3 g mono); 45 mg cholesterol; 32 g carbohydrates; 22 g protein; 5 g fiber; 405 mg sodium; 740 mg potassium.

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