I love black-eyed peas. In Peru we call them panamitos and they’re very popular, as in most countries in South America, though they’re all cooked differently. I think the name their best name in Spanish is frijoles carita or “bean face.” Whatever you call them, they’re incredible, delicious and comforting, making the perfect side for any broiled meat. In this case, I’ve prepared pork chops my way not in the traditional Southern style.
For this recipe, I’ve turned to classic ingredients found in African American Soul Food, as is the case with black-eyed peas. Kale is another popular ingredient in the Southern U.S., same as chard. Corn, another delicious ingredient typically found in this cuisine, could be added in order to complement this dish, depending on how hungry your family is.
Remember that pork must always be well cooked to prevent any health issues, but you must be careful that it doesn’t dry out in the oven. You don’t want to serve a piece of cardboard for dinner instead of a juicy piece of meat, combined perfectly with these delicious beans.
Do you have a favorite pork chop recipe?