Cider-brined pork chops with greens and peas
9
Points®
Total time: 3 hr 33 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This sizzling skillet meal makes the Southern tradition of eating greens and black-eyed peas on New Year’s Day doable anytime of the year. Brining the pork chops adds a great depth of flavor and succulence to the finished dish and is well worth the minimal effort and extra time. Just be sure to plan ahead for the time needed to do it. To thaw the black-eyed peas quickly, rinse them in a colander under hot running water about 1 minute. You can also use canned black-eyed peas in this recipe; they will have a slightly softer texture but will be delicious as well.
Ingredients
Apple cider
1.5 cup(s)
Water
0.666 cup(s)
Water
2 Tbsp
Kosher salt
2.5 tsp
Whole cloves
3 item(s)
Uncooked lean boneless pork chop(s)
1 pound(s)
Black pepper
0.25 tsp
Canola oil
2 tsp
Uncooked red onion(s)
1 medium
Cooked black eyed peas
1.5 cup(s)
Garlic
2 medium clove(s)
Red pepper flakes
0.25 tsp
Uncooked kale
5 oz
Apple cider vinegar
1 tsp
Instructions
1
Stir cider, ⅔ cup water, 2 teaspoons salt, and cloves together in medium bowl until salt dissolves; add pork chops. Cover and refrigerate 3 hours.
2
Remove pork from brine; pat dry with paper towels and sprinkle with black pepper. Discard brine. Heat 1 teaspoon oil in large skillet over medium-high heat. Add pork and cook until instant-read thermometer inserted into sides of chops registers 145°F, 3–4 minutes per side. Transfer to plate and keep warm.
3
Heat remaining 1 teaspoon oil in skillet over medium-high heat. Add onion and cook, covered, stirring occasionally, until golden, about 2 minutes. Add black-eyed peas, garlic, and red pepper flakes; cook, stirring constantly, until fragrant, about 1 minute. Add kale, remaining 2 tablespoons water, and remaining ½ teaspoon salt; cook, covered, stirring occasionally, just until greens wilt, about 2 minutes. Stir vinegar into greens and serve with pork.
4
Serving size: 1 pork chop and ½ cup greens mixture
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