Smoked pork chops with black eye pea salad

1 servings

Ingredients

Quantity Ingredient
1 small Rib section pork loin; chine removed, 4
; rib bones intact
⅛ cup Olive oil
2 tablespoons Salt
2 teaspoons Black pepper
1 tablespoon Ancho chile powder
½ cup Black eye peas; soaked overnight
½ Onion; diced
¼ cup Roasted red bell peppers; seeded and diced
¼ cup Roasted yellow peppers; seeded and diced
½ teaspoon Garlic; minced
3 tablespoons Texas Barbecue Sauce
1 cup Pork or chicken stock
½ cup Molasses
¼ cup Apple cider
¼ cup Lemon juice
1 teaspoon Ground cumin
4 Green tomatoes; sliced 3/4-inch
; thick
½ cup Flour
1 teaspoon Ground ginger
½ cup Water
½ cup Corn meal
1 teaspoon Ginger
½ cup Peanut oil

Directions

DRY RUB

BLACK EYE PEA SALAD

MOLASSES VINAIGRETTE

FRIED GREEN TOMATOES

Mix all dry rub ingredients together. Rub all over pork loin and seal in a bag. Refrigerate overnight. Grill pork for 5 minutes on both sides or until done. Cut into 4 chops and serve with Fried Green Tomatoes and Black Eye Pea salad and Molasses Vinaigrette. Yield: 4 servings BLACK EYE PEA SALAD:

In a sauce pot cook black eye peas in stock for 40 minutes. Cool and add remaining ingredients. Season to taste with salt and pepper.

MOLASSES VINAIGRETTE:

Combine all ingredients together in a mixing bowl. Season to taste with salt and pepper.

FRIED GREEN TOMATOES:

In a mixing bowl combine ginger and flour. Dredge tomato slices in flour mixture, dip into water and then into cornmeal. In a saute pan heat oil and fry tomatoes on bith sides for 3 minutes. Season to taste with salt and pepper.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW#DJ 9280 - BOBBY FLAY, JACK MCDAVID Converted by MM_Buster v2.0l.

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