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I made some really good black eyed peas, with potato & seasoning meat today. I’m thinking that the homemade chicken broth may have been the determining factor. I’ve made this same meal several times before and although good, they weren’t “really” good.

NOtE [01/29/25]: I baked the pork chop in the oven in my large Guy Fieri oven proof frying pan. I added some onion to the pan and it charred some. The total cooking time for the pork chop is about 9 or 10 minutes. I already had pickled beets in the fridge. I had made them by adding some Balsamic Vinegar and Red Wine Vinegar with a little Splenda sweetener. I left them cold. I also had some Asian Cabbage. I’m calling it that because I used the same flavorings I do for the Asian Cucumber Salad., but the cabbage is steamed so it remains hot. I put the steamed cabbage in a Rubbermaid container, added some “Spicy Chili Crisp” (in this case the “Fried Chili Oil” which has toasted peanuts), toasted sesame oil, soy sauce, white sesame seeds, and some Splenda sweetener put the lid on and shook it all together. On the plate, I threw in a few halved yellow grape tomatoes for color & a savory hint. I added a small tollip of the Fried Chili Oil on the cabbage and the peanut appears as a reddish pea in the photo.

Everything about this worked together for a delicious meal. *This is about the third time I’ve made a version of the Asian Cabbage. I’ve liked it each time. The first time & last time I did not add any Red Wine Vinegar, but it is also good with the vinegar. [end NOTE]