Pork with Kale Chimichurri and Black-Eyed Peas | Publix Super Markets
Pork with Kale Chimichurri and Black-Eyed Peas
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 (diced fresh red, yellow, and green bell peppers)
- 1 (15 oz) can seasoned black-eyed peas, undrained
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