After spending the day Christmas shopping, I returned home, brought in all of the potted plants and herbs, and turned on the oven to cook a meal to usher in the coldest night of the year in Florida. The wind chill factor was supposed to be in the teens; not what I had anticipated when we decided to spend the Winters in the Sunshine State. But it was a good excuse to cook a pork roast.
One of my favorite cuts of pork is a rib end, bone in roast. Say what we will about boneless pork loins, there is nothing better than a cut with the bones included. The roast I got from my local Publix was a 6 bone roast and when cooked, sliced easily into 6 large chops. They were moist, tender and with the pan juices and cooked onions scattered over the top, worthy of company. This is an easy preparation so I am not detailing a recipe. I brown the roast on all sides in an iron skillet with a sliced onion in the pan, add herbs and wine, cover it with foil and bake it in a 375 degree oven for 45 minutes to 1 hour.
With the roast I served a Paula Deen recipe that was worth passing on to you. It is Spinach and Black-Eyed Peas. I love the combination and it goes together quickly using frozen black-eyed peas and fresh baby spinach. I am considering this as a side dish for the traditional New Years Day dinner. The whole meal, including mashed potatoes was on the table in no time at all. It made me wish we had invited company to share it with us.
SPINACH AND BLACK-EYED PEAS
1 tablespoon butter
1 cup chopped onion
1 tablespoon minced garlic
3 cups chicken broth
1 ham hock
2 (16 oz) packages frozen black-eyed peas, thawed
1 tablespoon hot sauce
1 tablespoon sugar
1 (10 ox.) package fresh baby spinach
1/2 teaspoon salt
In a large Dutch oven, melt butter over medium-high heat. Add onion and garlic; cook for 4 minutes, or until onion is tender. Add chicken broth and ham hock; bring to a boil, reduce heat, and simmer for 6 minutes. I cooked it for 15 minutes. Stir in black-eyed peas, hot sauce, and sugar; cook for 15 to 20 minutes, or until peas are tender. Add spinach and salt; cook for 4 minutes. Remove ham hock and shred any meat that is on the bone and return it to the pot. Serve hot. (I strained off some of the liquid.