Fried Pork Chops, Black-Eyed Peas, Turnip Greens and Cornbread

Ingredients

• 1 lb Dried Black-Eyed Peas (Picked over and rinsed)
• 4 slices Bacon (Chopped)
• 1 pcs Smoked Ham Hock (About 1 lb)
• 1 large Yellow Onion (Chopped)
• 2 pcs Celery Ribs (Chopped)
• 4 cloves Garlic (Minced)

Instructions

1. 1

   Soak the Peas (Optional). Place the rinsed black-eyed peas in a large bowl and cover with cold water by at least 3 inches. Let them soak for 8 hours or overnight. Drain and rinse well before cooking. This step reduces cooking time and helps them cook more evenly.

2. 2

   Cook Bacon and Sauté Aromatics. In a large Dutch oven or heavy-bottomed pot over medium heat, add the chopped bacon. Cook for 5-7 minutes, stirring occasionally, until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot. Add the chopped onion and celery to the pot and sauté for 5-6 minutes until softened. Stir in the minced garlic and cook for 1 minute more until fragrant.

3. 3

   Combine and Simmer. Add the drained peas, smoked ham hock, chicken broth, water, bay leaf, smoked paprika, dried thyme, and optional red pepper flakes to the pot. Stir to combine. Increase the heat to high and bring the mixture to a boil.

4. 4

   Slow Cook to Tenderness. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 60 to 90 minutes. Stir occasionally to prevent sticking. The peas are done when they are completely tender. If the liquid reduces too much, add a splash of water or broth.

5. 5

   Finish the Dish. Carefully remove the ham hock and bay leaf from the pot; discard the bay leaf. Once the hock is cool enough to handle, shred the meat from the bone, discarding any skin, fat, and the bone. Return the shredded meat to the pot. Stir in the salt, black pepper, and apple cider vinegar. Simmer for 5 more minutes to allow the flavors to meld.

6. 6

   Serve. Ladle the hot black-eyed peas into bowls. Garnish with the reserved crispy bacon and fresh parsley. Serve immediately with a side of cornbread and collard greens for a classic Southern meal.

Ingredients

• 2 lb turnip greens (About 2 large bunches, fresh)
• 1 pcs smoked ham hock (About 1 lb)
• 1 medium yellow onion (Finely chopped)
• 4 cloves garlic (Minced)
• 2 tbsp bacon fat (Can substitute with vegetable oil)
• 6 cup chicken broth (Low sodium recommended)
• 2 tbsp apple cider vinegar (For finishing)
• 1 tsp granulated sugar (Balances bitterness)
• 0.5 tsp red pepper flakes (Adjust to taste)
• 1 tsp salt (Or to taste)
• 0.5 tsp black pepper (Freshly ground)

Instructions

1. 1

   Thoroughly Clean the Greens

   • Fill a clean sink or very large basin with cold water. Submerge the turnip greens and swish them vigorously to loosen any sand and grit.
   • Let them sit for 5 minutes to allow the grit to settle to the bottom. Carefully lift the greens out of the water, leaving the gritty water behind.
   • Drain the sink, rinse it, and repeat the washing process 2-3 more times, or until no grit remains at the bottom of the sink. This is the most crucial step.
   • Once clean, remove the tough, thick stems from the leaves. Coarsely chop the leaves into bite-sized pieces.
2. 2

   Build the Flavor Base

   • In a large Dutch oven or heavy-bottomed pot, heat the bacon fat over medium heat until it shimmers.
   • Add the chopped yellow onion and cook, stirring occasionally, until it softens and becomes translucent, about 5-7 minutes.
   • Stir in the minced garlic and red pepper flakes. Cook for another 60 seconds until the garlic is fragrant, being careful not to burn it.
   • Add the smoked ham hock to the pot.
3. 3

   Wilt the Greens and Simmer

Ingredients

• 1 cup Yellow Cornmeal (Medium or fine grind)
• 1 cup All-Purpose Flour
• 1 tbsp Granulated Sugar (Optional, for a hint of sweetness)
• 2 tsp Baking Powder
• 0.5 tsp Baking Soda
• 1 tsp Salt
• 1.5 cup Buttermilk (Full-fat recommended)
• 2 count Large Eggs (Lightly beaten)
• 4 tbsp Unsalted Butter (Melted)

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. This step is crucial for a crispy crust.

2. 2

   In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until thoroughly combined.

3. 3

   In a separate medium bowl, whisk the buttermilk and eggs together until smooth.

4. 4

   Pour the wet buttermilk mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the flour is moistened. Do not overmix; a few lumps are expected and desirable for a tender crumb.

5. 5

   Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the 4 tablespoons of butter to the skillet. It will melt and sizzle immediately. Swirl the pan to coat the bottom and sides completely.

6. 6

   Pour all but about 1 tablespoon of the melted butter from the skillet into the batter and quickly stir to incorporate. Immediately pour the batter into the hot, buttered skillet. Spread it evenly. The batter should sizzle as it hits the hot pan.

7. 7

   Bake for 20-22 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.

8. 8

   Remove the skillet from the oven and let the cornbread cool on a wire rack for 10-15 minutes before slicing into wedges and serving warm.