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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|Serving Size: 1 Serving (673g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1099 (55%)|
|Amt Per Serving||% DV|
|Total Fat 122.1g||163 %|
|Saturated Fat 20.4g||102 %|
|Monounsaturated Fat 56.9g|
|Polyunsanturated Fat 38.1g|
|Cholesterol 0mg||0 %|
|Sodium 73.7mg||3 %|
|Potassium 2809.6mg||74 %|
|Total Carbohydrate 220.3g||65 %|
|Dietary Fiber 23.7g||95 %|
|Sugars, other 196.7g|
|Protein 21.9g||31 %|
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Calories per serving: 1993
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