Slow Cooker Pork Chops and Black-Eyed Peas Tips, FAQ & printable recipe

Tips for success

To add a bit more texture, you can lightly toast the smoked paprika in a dry pan for a few seconds before adding it, which helps to release the volatile oils and intensifies the smoky flavor. This small step can make a noticeable difference in the overall depth of the dish, especially when paired with the mild sweetness of the black-eyed peas.

If you find that the sauce is too thin at the end of the cooking process, you can remove the pork chops and simmer the liquid on a stovetop for a few minutes to reduce it.

Alternatively, you can gently mash a small portion of the black-eyed peas against the side of the slow cooker to naturally thicken the sauce without the need for additional starches or flour.

Variations

• Spicy Version: Add a teaspoon of red pepper flakes or a diced jalapeño pepper when adding the tomatoes to introduce a sharper, more persistent heat that cuts through the savory pork.
• Herbed Finish: Stir in a tablespoon of chopped fresh thyme or oregano immediately after the cooking process finishes to add a bright, aromatic dimension that elevates the earthy profile of the peas.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze for up to 2 months in a freezer-safe bag, removing as much air as possible.

Reheat

Reheat gently on the stovetop over low heat or in the microwave, adding a tablespoon of water or broth to keep the meat moist.

Store any leftovers in an airtight container to maintain moisture and prevent the pork from drying out in the refrigerator. The dish keeps well for up to three days, and the flavors often develop even further after sitting for a day. Always ensure the food has cooled to room temperature for no more than two hours before placing it in the refrigerator.

You can prepare the pork chops and measure out the other ingredients ahead of time, keeping them in the refrigerator until you are ready to assemble the slow cooker.

Avoid assembling the ingredients in the ceramic insert and storing it in the fridge overnight, as the cold ceramic can crack when placed directly into a preheated slow cooker or when the heating element turns on.

Serving ideas

Serve the pork chops directly from the slow cooker, placing one chop on each plate and spooning a generous portion of the black-eyed pea and tomato mixture over the top.

This ensures that the juices from the bottom of the pot are distributed evenly, providing a flavorful sauce that ties the entire dish together. A side of crusty bread or a simple green salad makes for a balanced accompaniment.

The beauty of this meal lies in its rustic presentation, so feel free to serve it in shallow bowls if you prefer a more stew-like experience.

The combination of the hearty peas and the tender pork is satisfying on its own, but a sprinkle of fresh herbs like parsley or cilantro can add a bright contrast to the deep, smoky flavors of the dish just before serving.

Frequently asked questions

Recipe card

Slow Cooker Pork Chops and Black-Eyed Peas

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 4 bone-in pork chops
• 2 cups black-eyed peas, cooked and drained
• 1 tsp smoked paprika
• 1 cup diced tomatoes with green chiles

Instructions

1. Arrange the bone-in pork chops in the base of the slow cooker, fanning them out to ensure even heat distribution across the surface of the ceramic insert.
2. Spoon the cooked black-eyed peas over the arranged pork chops, spreading them out to cover the meat evenly.
3. Sprinkle the smoked paprika over the peas and pork, then pour the diced tomatoes with green chiles over the top of the mixture.
4. Cover the slow cooker and cook on low for 4 hours until the pork reaches an internal temperature of 145°F (63°C). Let the meat rest for 5 minutes before serving.

Estimated nutrition per serving

Calories

380

Protein

32 g

Carbohydrates

28 g

Fat

15 g

Fiber

6 g

Sugar

3 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.