Lucky New Year's Day recipe: Pork with kale chimichurri and black-eyed peas - FOX 13 Tampa Bay

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Ring in the New Year with this lucky recipe

FOX 13 News

Enjoy this lucky New Year's Day meal from Chef Anthony Logerfo of the Publix Aprons Cooking School.

Pork with Kale Chimichurri and Black-Eyed Peas

Total Time - 35 minutes (Makes 2 servings)

Ingredients:

• 1/4 cup pickled jalapeño slices
• 4 cloves garlic
• 1/2 cup chopped fresh kale (or collards)
• 5 tablespoons lemon vinaigrette, divided
• 1 teaspoon Sazon (or complete) seasoning, divided
• 2 boneless pork loin chops (about 1 lb)
• 1 tablespoon olive oil
• 1 cup tri-pepper mix (fresh diced red, yellow, and green bell peppers)
• 1 (15-oz) can seasoned black-eyed peas, undrained

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Steps:

1. Coarsely chop jalapeños and garlic. Place in food processor bowl: kale, 3 tablespoons vinaigrette, 1/2 teaspoon seasoning, and one-half each jalapeño and garlic. Pulse until finely chopped and combined; set chimichurri aside. 
2. Preheat large sauté pan on medium-high 2–3 minutes. Season pork with remaining 1/2 teaspoon seasoning (wash hands). Place oil in pan and add pork; cook 3–4 minutes on each side until pork is browned and 145°F. Remove pork from pan.
3. Stir into pan: tri-pepper mix, black-eyed peas, remaining one-half jalapeños and garlic, and remaining 2 tablespoons vinaigrette.

Cook 3–5 minutes, stirring occasionally, or until sauce has thickened and mixture is hot. Serve pork with bean mixture, topped with chimichurri. 

Amount per 1/2 recipe serving: Calories 760, Total Fat 37g, Sat Fat 7g, Trans Fat 0g, Chol 130mg, Sodium 1680mg, Carb 52g, Fiber10g, Total Sugars 5g; (Incl. 2g Added Sugars), Protein 55g, Vit D 6%; Calc 6%, Iron 20%, Potas 15%

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January 01, 2021 at 05:36AM
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Lucky New Year's Day recipe: Pork with kale chimichurri and black-eyed peas - FOX 13 Tampa Bay

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