After yard work, my thoughts for tonight’s supper turned to Pork Steak, Black Eye Peas and Corn bread.
First, i seasoned them with SPOG and seared them off like the ribeye i grilled Sunday. Then i placed them into a bed of BBQ sauce and covered them with the rest of the bottle. I let them percolate covered until a wood skewer slid in like a hot knife thru butter. Zero resistance.
I rendered some bacon and sautéed half an onion in the fat. I added a bit of SPOG and some hatch chilis. The peas went into this concoction for a slow simmer.
The corn bread was from a box and to those instructions I added corn, cheese, hatch chilis, half a stick of butter and a touch of sugar.