Black-eyed pea and pork chop hopping John

Updated: Dec. 29, 2020 at 12:10 PM CST
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BATON ROUGE, La. (WAFB) - Although the origin of the name “Hopping John” is a bit obscure, many food historians surmise that the name originated from Confederate soldiers describing the action of the peas hopping in a pot of boiling water during the cooking process. Black-eyed peas were brought to America by the Africans and, regardless of whether eaten in a jambalaya or as a side dish, the peas are indeed a Southern delicacy.

Prep Time: 1 Hour

Yields: 8–10 Servings


2 (16-ounce) cans black-eyed peas

8 thin cut pork chops, bone-in

½ cup bacon fat or vegetable shortening

salt and black pepper to taste

granulated garlic to taste

½ pound smoked sausage, sliced

½ pound ham, cubed

1½ cups diced onions

1 cup diced celery

½ cup diced red bell peppers

½ cup diced yellow bell peppers

¼ cup thinly sliced garlic

5 cups chicken stock

3 cups long-grain rice

½ cup sliced green onions

½ cup chopped parsley


In a large Dutch oven, heat bacon fat or shortening over medium-high heat. Season pork chops well using salt, pepper and granulated garlic. Brown pork chops, four at a time, remove and set aside. Add smoked sausage and cubed ham. Sauté 5–7 minutes or until sausage is lightly browned. Add onions, celery, bell peppers and sliced garlic. Sauté 3–5 minutes until vegetables are wilted. Add black-eyes peas, chicken stock and rice. Bring to a rolling boil and blend well into the seasoning mixture. Season to taste using salt, pepper and granulated garlic. You may wish to over season slightly as the rice will absorb much of the seasoning. Cook 1–2 minutes. Add green onions and parsley, reduce heat to low and top mixture with pork chops. Do not stir. Cover with lid and cook 45 minutes. Do not uncover or stir during the cooking process.

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