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Ingredients
¼ cup pickled jalapeño slices
4 cloves garlic
½ 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
Steps
Coarsely chop jalapeños and garlic. Place in food processor bowl: kale, 3 tablespoons vinaigrette, 1/2 teaspoon seasoning, and one-half each jalapeños and garlic. Pulse until finely chopped and combined; set chimichurri aside.
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.
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.
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