Ingredients:

1 lb dried black-eyed peas (fresh, if in season)
2 sirloin pork chops
1/4 onion, diced
1/4 tsp powdered garlic
1/8 tsp cayenne
sprinkle of basil
1/2 tsp salt

     Slice (debone) and dice the sirloin pork chops into small cubes, trimming all fat to very lean. Sort through the peas, then bring the pork, peas, and salt to a boil in 8 cups of water. Simmer for 90 minutes (30 minutes for fresh), add spices, then cook until the peas create a "gravy" beneath a thin liquid layer. Serve hot, preferably with fresh buttermilk cornbread (see my recipe) .

     Peas may be refrigerated for 5 days (won't last anywhere close to that long, even with a double batch, I promise.) These peas warm well in a microwave.