So, the other day I was flipping through a recent issue of Rachael Ray's magazine and flagged a few recipes I thought sounded good. Wanting to add a little variety to this Tuesday dinner, I thought I'd try the "Pork Chops with Warm Black-Eyed Pea Salad." I'd never had black-eyed peas before, so I knew that I'd find it interesting at the very least.
Pork chop prep with olive oil, salt and pepper.
Warm black-eyed pea salad prep. I might as well go ahead and confess right here that I screwed up not once but twice with this part. First: I forgot to buy a red onion, so I had to swap it with yellow (I swear I must have walked right by the red onions at the grocery store earlier tonight while imagining myself adding one to the basket), and second: I read the recipe incorrectly and thought it only called for one can of black-eyed peas (although, it clearly states two).
Tasty side salad. Eating a salad with nearly every meal is my new thing. I like to buy the plastic containers of organic baby greens (or in this case spinach) and mix it with several other good-for-you ingredients. Lately, I've been adding the NUT-rition Digestive Health Mix of nuts, dried fruits and granola, along with parmesan cheese and balsamic vinaigrette.Despite a few missteps with the black-eyed pea salad, it turned out quite well (I cut back on the amount of crushed red pepper and balsamic vinegar so as not to overdo it). It had a hearty, nutty flavor and was a good complement to the browned-just-right pork chop.