Today is National Southern Food Day, and because of this we are sharing a classic Southern favorite. This boldly flavored spin on Hoppin’ John (a dish served in the Southern United States consisting of black-eyed peas (or field peas) and rice, with chopped onion and sliced bacon, seasoned with a bit of salt) replaces salt pork or bacon with lean pork chops. Plus we’ve added greens — in this case kale — a traditional accompaniment to the dish.

black eyed peas with pork and greens

Photo by: KEN BURRIS

Black-Eyed Peas with Pork and Greens

Prep Time: 30 minutes | Cook Time: 15 minutes | Yield: 6 servings


  • 1 pound(s) boneless pork chops, trimmed, cut into 1/2-inch pieces
  • 1/2 teaspoon(s) salt, divided
  • 1/4 teaspoon(s) freshly ground pepper
  • 1 tablespoon(s) canola oil
  • 1 medium onion, chopped
  • 2 tablespoon(s) tomato paste
  • 1 cup(s) instant brown rice
  • 8 cup(s) roughly chopped kale leaves (about 1 small bunch), tough stems removed
  • 4 clove(s) garlic, minced
  • 1 can(s) (14-ounce) reduced-sodium chicken broth
  • 2 tablespoon(s) cider vinegar or sherry vinegar
  • 1/2 teaspoon(s) smoked paprika, preferably hot
  • 1 can(s) (15-ounce) black-eyed peas, rinsed


Toss pork with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add the pork and cook, stirring, until just cooked through, 4 to 6 minutes. Transfer to a bowl with a slotted spoon.

Add onion, tomato paste and rice to the pan and cook until the onion softens, about 4 minutes. Add kale and garlic and cook until the kale begins to wilt, 1 to 2 minutes. Stir in broth, vinegar, paprika and the remaining 1/4 teaspoon salt. Bring to a boil. Cover, reduce heat and simmer until the rice is done, 15 to 20 minutes. Stir in the reserved pork and black-eyed peas and heat for 1 minute.