Slow-Cooker Pork Chops and Peas

I have found my new favorite comfort food.  This dish has “grandma’s cooking” all over it!  I have never been a fan of black eyed peas or pink eyes. That is…until I had them cooked this way.  Pink eyes are Greg’s favorite and he picked up some at the farmer’s market this summer.  I put about 10 quarts in the freezer so I really needed to find a way to cook them that would please everyone.  I don’t want to go on and on about how good this was, but just in case you missed it…this was delicious!  This recipe called for canned black eyed peas, I used frozen pink eyes. By the time it cooks the pork chops fall apart and I served it on top of rice.  If you try this, let me know what you think…I LOVED IT!!! 🙂


Slow-Cooker Pork Chops and Peas
  • 8 pork chops
  • 30 oz. canned black eyed peas, drained & rinsed (or 1 qt. frozen)
  • 14 to 15 oz. beef broth
  • 2 beef bouillon cubes
  • 1 medium onion, chopped
  • 1 tsp. salt
  • freshly ground black pepper
  1. Brown pork chops on both sides in a skillet with a little oil. Sprinkle both sides with salt and pepper and transfer to a slow-cooker. Add chopped onions, beef broth, and bouillon cubes. Cook on low for 7 hours. Add peas and cook on low for 2 hours.
I cooked pork chops and peas on high for about 3 hours, added peas and cooked an additional 1½ hours on high.
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