Smothered Pork Chops, Beef Rice and Gravy and Black-Eyed Peas

Ingredients

• 2 lb Beef Chuck Roast (Cut into 1 to 1.5-inch cubes)
• 0.25 cup All-Purpose Flour (For dredging and thickening)
• 1.5 tsp Salt (Or to taste)
• 0.75 tsp Black Pepper (Freshly ground)
• 2 tbsp Vegetable Oil (Or bacon grease for more flavor)
• 1 pcs Yellow Onion (Large, chopped)
• 3 cloves Garlic (Minced)
• 4 cup Beef Broth (Low-sodium recommended)
• 1 tbsp Worcestershire Sauce
• 1 pcs Bay Leaf
• 1.5 cup Long-Grain White Rice (Uncooked)
• 3 cup Water (For cooking rice)
• 2 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. 1

   Prepare the Beef

   • Pat the beef cubes completely dry with paper towels; this is crucial for getting a good sear.
   • In a shallow dish or bowl, whisk together the all-purpose flour, 1.5 teaspoons of salt, and 0.75 teaspoon of black pepper.
   • Toss the beef cubes in the seasoned flour until lightly and evenly coated. Shake off any excess flour.
2. 2

   Sear the Beef

   • Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
   • Carefully place half of the beef cubes in the pot in a single layer, ensuring not to overcrowd it. Sear for 3-4 minutes per side, until a deep brown crust forms.
   • Remove the seared beef with a slotted spoon and set aside on a plate. Repeat with the remaining beef, adding a little more oil if the pot seems dry.
3. 3

   Build the Gravy Base

   • Reduce the heat to medium. Add the chopped onion to the pot, stirring to coat with the beef drippings.
   • Sauté for 5-7 minutes, scraping the bottom of the pot to lift up the flavorful browned bits (the fond), until the onion is soft and translucent.

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.