Smoked Pork Chops with Black Eye Pea Salad

Smoked Pork Chops with Black Eye Pea Salad Ingredients

1 sm Rib section pork loin; chine	MOLASSES VINAIGRETTE
; rib bones intact	1/2 c Molasses
1/8 c Olive oil	1/4 c Apple cider
DRY RUB	1/4 c Lemon juice
2 tb Salt	1 ts Ground cumin
2 ts Black pepper	FRIED GREEN TOMATOES
1 tb Ancho chile powder	4 Green tomatoes; sliced
BLACK EYE PEA SALAD	; thick
1/2 c Black eye peas; soaked	1/2 c Flour
1/2 Onion; diced	1 ts Ground ginger
1/4 c Roasted red bell peppers;	1/2 c Water
1/4 c Roasted yellow peppers;	1/2 c Corn meal
1/2 ts Garlic; minced	1 ts Ginger
3 tb Texas Barbecue Sauce	1/2 c Peanut oil
1 c Pork or chicken stock

Instructions for Smoked Pork Chops with Black Eye Pea Salad

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.

Main Ingredient: ChickenCuisine: Uncategorized

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