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Southern Pork Stew with Collards and Black-Eyed Peas

Southern Pork Stew with Black-Eyed Peas and Collards

Servings: 4

Country-style ribs are technically chops from the blade end of the loin near the shoulder. They are neither as fatty as pork butt nor as quick-cooking as pork chops. The trick is to cook them gently to render their fat and so that their disparate muscles cook evenly.


  • 4 lb. boneless pork country-style ribs (8 medium ribs), trimmed of excess fat
  • Kosher salt and freshly ground black pepper
  • 1 tsp. granulated sugar 1 tsp. sweet paprika
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 1/2 cup all-purpose flour
  • 4 Tbs. olive oil, divided
  • 1 tsp. minced garlic
  • 1 bunch collard greens (about 1-1/2 lb.), stemmed, washed, and cut into 2-inch ribbons
  • 2 cups low-sodium chicken broth
  • 1 15-oz. can black-eyed peas, drained
  • 6 oz. ham steak, cut into 1⁄2-inch dice (about 1-1⁄2 cups)

Nutritional Information

  • Calories (kcal) : 482
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 116
  • Sodium (mg): 1117
  • Carbohydrates (g): 30
  • Fiber (g): 6
  • Sugar (g): 4
  • Protein (g): 44


In a large bowl, toss the pork with 2 tsp. salt, 3/4 tsp. pepper, the sugar, paprika, chili powder, cumin, and garlic powder. Let sit at room temperature 1 hour, or refrigerate for up to 24 hours.

Heat a large, heavy Dutch oven over medium-high heat. Add the flour to a shallow bowl, and dredge the ribs to coat evenly. Add 2 Tbs. of the oil to the Dutch oven, and when shimmering, add half of the ribs, evenly spaced. Cook, undisturbed, until the pork is browned around the edges and easily releases when lifted with tongs, about 3 minutes. Reduce the heat to medium, flip the ribs, and cook until browned, about 2 minutes. Transfer to a large plate. Add another 1 Tbs. of the oil, and cook the remaining ribs in the same manner; transfer to the plate.

Add the remaining 1 Tbs. oil, and the garlic. When the garlic begins to sizzle, add the collards. Cook, stirring, until the greens are wilted, about 2 minutes. Add the chicken broth. Reduce the heat to medium low, and add the black-eyed peas, ham, and the browned pork and any juices. Cover and cook, stirring occasionally, until the pork is cooked through and the broth thickens, about 25 minutes.

Serve the ribs on top of the greens, and ladle the broth and beans around it.


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Reviews (2 reviews)

  • springs9 | 03/14/2021

    Amazing! Followed the recipe except I used Swiss chard. Really delicious. Can’t wait to eat the leftovers. I’m pretty sure the flavours will intensify.

  • MortG | 01/01/2021

    I made this this morning for our first meal of 2021. Excellent and very flavorful. My butcher didn't know what country-style ribs were, so he gave me a 4-pound boneless pork loin roast. I wound up cutting the roast into 1-1/2-inch cubes. Also, I tossed the cubes and spices in a large zip top plastic bag to season over night. Finally, I added the flour to the bag and tossed the contents of the bag to coat the pork pieces with the flour. Other than that, I followed the recipe to a tee. Once other thing: using the pork pieces rather than ribs made enough stew to serve 6 to 8 people, not just 4. Other than that, enjoy!!!

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