Black-eyed Pig
| Prep Time: 15 min | Serves: 6 |
| Cooking Time: 30 min | Yield: 6 cups of stew |
This is a "Fridge-check" recipe . I had to figure out what to do with those pesky odds & ends that needed one more go for the gold. I like this over rice.
Ingredients
- 6 oz Pork Chop, Separable Lean Only, Pan Cooked
- 2 cups Fresh Raw Spinach
- 1/2 cup Onions, Diced
- 1 clove Garlic, Whole
- 1 tbsp Extra Light Olive Oil
- 1/4 cup Balsamic Vinegar
- 4 pieces Sliced Jalapenos
- 2 cups Shelled Blackeye Peas , Canned , Thrifty Maid
- 2 cups Stewed Tomatoes (can)
Directions
The recipe assumes you already have cooked pork chops. If you don't make sure you cook those up first as they take longer.
Heat the oil a good sized skillet on 5.
Saute the onions and garlic.
Toss in the pork to heat up
Add the Jalepenos
Pour in the black-eyed peas, vinegar and tomatoes.
Turn the heat down to 3 and let it heat well through - maybe 15 minutes simmering.
Just before serving, chop up the fresh spinach and put in the pan to wilt down.
Frequently enjoyed over rice.