1
can (15 to 16 oz) black-eyed peas, drained, rinsed
1
can (14 oz) roasted garlic-seasoned chicken broth
2
tablespoons Worcestershire sauce
1/2
teaspoon dried thyme leaves
1/8
teaspoon ground red pepper (cayenne)
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Steps
1
In large bowl, mix pork cubes, flour and seasoned salt until pork is coated. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook 8 to 10 minutes, stirring occasionally, until browned.
2
Add remaining ingredients to pork in skillet. Heat to boiling. Reduce heat to low; cover and simmer 30 to 40 minutes, stirring occasionally, until pork is tender.
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Plain chicken broth can be used, but increase the seasonings and add 1 or 2 cloves of finely chopped fresh garlic.
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