Traditional Southern NEW YEAR Supper | Fried Pork Chops, Collard Greens & Black-Eyed Peas

Traditional Southern Supper | Fried Pork Chops, Collard Greens & Black-Eyed Peas

It's New Year's Day 2024 y'all and we're making an Old Fashioned Traditional Southern Supper!

Slow Cooker Black Eyed Peas
Ingredients:
2 pounds dry Black-Eyed Peas
8-10 cups water
salt and pepper to taste
any other seasoning you prefer, I used Fatback this time.

Put beans, water, and seasonings into the slow cooker. Cover and cook on high for 4-5 hours or low for 7-8 hours.

Mashed potatoes:
8-10 russet potatoes
salt
1/4 cup to 1/2 cup mayo
1/2 stick of butter
1/4 cup milk

Wash, peel, and cut up potatoes. Boil until tender. Transfer to a large bowl and add in all other ingredients. Mash and stir until everything is combined.

Collard Greens:
I just wash and chop the collards and then boil them in water with fatback, you can use bacon, ham, salt pork, or just salt and pepper. 😁👍
I bring them to a boil and then turn to simmer for at least 20 minutes, but they can cook for much longer than that. It just depends on how you like them.

Fried Pork Chops
Ingredients:
Bone-in Pork Chops
all purpose flour
salt & pepper
2 eggs
buttermilk
oil for frying

Directions:
Mix flour, salt, and pepper on a large plate or pan. The amount depends on how many pork chops you're making.
In a separate pan mix the milk and eggs.
Heat oil in a large skillet over medium heat.
Dredge pork chops in flour and egg mixture.
Fry for 3-4 minutes per side until chops are cooked through.
You may need to turn heat down from time to time to prevent burning the breading before chops are done.

For the cornbread I just use the southern cornbread recipe on the back of the Martha White cornmeal mix.