Smoked Pork Chops with Black Eye Pea Salad

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

Original recipe makes 1 servings



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. Recipe by: CHEF DU JOUR SHOW#DJ 9280 - BOBBY FLAY, JACK MCDAVID

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Calories Per Serving: 1993 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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