Field peas are a valuable source of many vitamins and nutrients. This vegetable is high in fiber and iron and is also a rich source of protein. When you cook field peas and pork together, the duo will act as a team and flavor one another. Cooking field peas in a slow cooker with bone-in pork chops will result in a dish that is packed full of flavor and nutrients.You can add and omit any ingredients to please your palate.
Step 1
Leave the frozen field peas out at room temperature for one hour to allow thawing.
Step 2
Rinse the pork chops with cool, running water. Pat them dry with a paper towel and place the meat on a cutting board.
Step 3
Use a sharp knife to remove any excess fat from the outside of the chops. Place the trimmed pork chops on the bottom of the slow cooker.
Step 4
Pour the field peas and snaps into the slow cooker on top of the pork chops. Add the garlic, onion and chopped tomato and mix the vegetables together well.
Step 5
Add the bacon to the top of the veggies and cover everything with chicken broth. Cover the slow cooker with a lid and turn the heat to medium.
Step 6
Cook the dish for 10 to 12 hours or until the meat is falling off the bone.
Step 7
Remove the bones from the dish before serving.
Tips and Warnings
- You can add basil and oregano for an Italian flavored dish. If you prefer spice, add bell pepper and a little cayenne to the dish. You can use hog jowl or salt pork in place of the bacon for a different flavor.
- Remember to wash your hands after any possible point of contamination with the raw pork.
Things You'll Need
- Frozen field peas
- 4 bone-in pork chops
- Paper towel
- Cutting board
- Sharp knife
- 4 cloves garlic, peeled and crushed
- 1 large onion, chopped
- 3 large tomatoes, chopped and seeded
- 6 slices of bacon, chopped
- 4 cups chicken broth
- Salt
- Pepper
- Slow cooker
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