Even more exciting is how effortlessly this feast comes together in one pan. We started building flavor by rendering bacon before adding the peas and collards. Pork chops get coated with a molasses-mustard sauce and under the broiler they go for a caramelized finish. Cook, relax and enjoy!
What you'll need: 2 yellow onions (7–8 oz each)
1 bunch collard greens (12 oz)
14-oz can black eyed peas
4 oz bacon
3 Tbsp Dijon (1.45 oz)
3 Tbsp molasses (1.8 oz)
3 Tbsp cider vinegar (1.5 oz)
3 bone-in pork chops (8 oz each, about ½-inch thick)
freshly ground black pepper
Equipment: large ovenproof skillet
Recipe steps: 1. Prep vegetables
Halve, peel, and thinly slice onion. Strip leaves from collard greens and discard stems. Cut leaves into 1-inch strips. Drain and rinse black-eyed peas. Cut bacon crosswise into ¾-inch strips.
Whisk Dijon, molasses, vinegar, and ¼ teaspoon each salt and pepper in a small bowl until smooth and combined.
Cook bacon in a large skillet over medium heat, stirring often, until crispy, about 3 minutes. Transfer to a bowl with a slotted spoon. Add 2 teaspoon oil, onions and ½ teaspoon salt to skillet and cook, stirring often, until softened, about 4 minutes.
Cook peas and greens
Add black-eyed peas to skillet and cook, stirring, until warmed through, about 2 minutes. Add collard greens, 1 cup water, ½ teaspoon salt and several grinds pepper. Cook, covered, until greens are wilted, about 3 minutes. Uncover and toss to combine.
Preheat broiler with rack 6-inches from heating element. Season pork chops with ¾ teaspoon salt and several grinds pepper. Place on top of greens and black-eyed peas and drizzle all with 1 tablespoon oil. Place skillet under broiler and broil until opaque on top, about 3 minutes.
Remove skillet from oven and flip pork chops. Add bacon to skillet, pour half of glaze over pork and continue to broil until golden and bubbly, about 3 minutes more. Serve pork, black-eyed peas and greens with reserved glaze on the side. Enjoy!