Home Recipe Dinner Recipes Southern Pork and Peas

Southern Pork and Peas

southern pork peas
  • (1 lb.) boneless pork chops, trimmed, cut into 1/2 in. pieces
  • (1/2 tsp.) salt, divided
  • (1/4 tsp.) freshly ground pepper
  • (1 Tbsp.) canola oil
  • (1 medium) onion, chopped
  • (2 Tbsp.) tomato paste
  • (1 cup) instant brown rice
  • (8 cups) kale leaves, tough stems removed and roughly chopped
  • (4 cloves) garlic, minced
  • (14 oz. can) reduced-sodium chicken broth
  • (2 Tbsp.) cider vinegar or sherry vinegar
  • (1/2 tsp.) smoked hot paprika
  • (15 oz. can) black-eyed peas, rinsed

Southern Pork and Peas

Chopped kale and brown rice simmered in a tomato sauce until tender and served with seared pork and black eyes peas.

Preparation Time
About 10 minutes
Cook Time
About 35 minutes


  1. 1Place a large nonstick skillet over medium heat. Add oil.
  2. 2In a large bowl, toss pork with 1/2 tsp. salt and pepper. Add to pan and cook 4-6 minutes, stirring occasionally. Use a slotted spoon to set aside in a separate bowl.

  3. 3Place pan back over medium heat. Add onion, tomato paste and rice, cook 4 minutes, stirring frequently. Add kale and garlic, stir another 1-2 minutes or until kale starts to wilt.

  4. 4Add broth, vinegar, paprika and 1/4 tsp. salt, stir until combined and bring to a boil.
  5. 5When boiling, put a lid on it and reduce heat. Simmer 15-20 minutes or until rice is tender. Add pork and peas, stir and cook another minute until hot. Serve and enjoy!

Nutritional Information

Serving Size: 1 1/3 cups

Amount Per Serving:
  • Calories 281
  • Total Fat 8 g
  • Total Carbohydrate 32 g
  • Protein 22 g
  • Cholesterol 45 mg
  • Sodium 405 mg
  • Fiber 5 g

Additional Information

Recipe Category: Dinner

Recipe Subcategory: Entrées with Pork

Recipe Ethnicity: N/A

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Poultry, Pork

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.