1 (1 lb.) pkg. dry black-eyed peas
2 smoked pork chops
1 white onion, halved (outer layer peeled)
6 cloves garlic, peeled & ends sliced off
1 can tomato sauce (8 oz.)
Salt to taste

Put all ingredients in large pot or Dutch oven. Fill 3/4 full with water. Bring to boil, then cover and cook on low heat about 1 to 1 1/2 hours, or until peas are tender. (Large onion pieces and pork chops are easy to remove before serving peas.)