Anise- Peach Pork Chop | Black Eye Peas

I’ve been sitting on this idea since the summer,  but only recently checked it off of the list. We’re moving soon,  and it was time to clear ou all the extra stuff, and reclaim some precious mental space. My mom gave us this peach jam about a year ago, but it’d been unopened ever since. When saw it a few weeks ago, I thought about turning it into a sauce with star anise, mustard, vinegar,  and a serrano chili for balance.



For the side? More house cleaning — Black Eye Peas. I rarely cook them,  except as a New Year’s tradition,  or as the delicious,  but labor intensive Akara.  Soak them overnight, otherwise it’ll take hours to cook.


In this case,  I needed something savory to contrast the sauce. With all that’s going on,  I’d also like to think they’ll bring a little good luck.

Let’s cook.

You’ll need:

2 Bone-In Pork Chops

5 Cups Black Eye Peas, soaked

2 Cups Spinach

1 Cup Mushrooms, diced

1 Bell Pepper, diced

1 Serrano Pepper

4 Green Onions, sliced thinly

4 Cloves of Garlic, minced

1 Cup Peach Jam

1/2 Cup Cider Vinegar

3 Tbs Soy Sauce

3 Cloves Star Anise

1 Cinnamon Stick

2 Cloves

1 Tbs Mustard Seeds

1 Tbs Onion Powder

1 Tsp Ginger Powder

1 Tsp Dried Thyme

Salt and Pepper to taste.

1. Dry the pork chops with paper towels,  then coat liberally with salt on all sides.  Place uncovered in the fridge for at least one hour.  Let it come to room temperature for an hour before cooking.

2. Combine peach jam,  star anise, serrano pepper, cider vinegar, thyme, soy sauce, ginger powder, mustard seeds, salt and pepper in a pot, and simmer until thickened.  Add water as needed to prevent burning.

3. Preheat oven to 425 degrees. Scrape away excess salt, then season with black pepper,  and onion powder. Sear on medium high heat. Coat with the glaze, then place in the oven. Cook for 20-25 minutes,  then flip, and glaze the underside and broil for an additional minute.  Remove, and let cool.

4. Bring black eye peas to a boil in salted water, then add garlic, mushrooms, spinach, and butter. Season with onion powder, thyme, and pepper. Add green onions, and cook until soft.

5. Plate and serve.




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