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Cider-brined pork chops with greens and peas

Cider-brined pork chops with greens and peas

7
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

1½ cup(s)

Kosher salt

2½ tsp

Whole cloves

3 item(s), crushed

Uncooked lean boneless pork chop

1 pound(s), 4 (1/4) pound chops, trimmed

Black pepper

¼ tsp

Canola oil

2 tsp

Red onion

1 medium, chopped

Cooked black eyed peas

1½ cup(s), cooked fresh, canned, or frozen and thawed

Garlic

2 clove(s), finely chopped

Red pepper flakes

¼ tsp

Kale

5 oz, baby variety

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, 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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