Try this Smoked Pork Chops with Black Eye Pea Salad recipe, or contribute your own.
Suggest a better descriptionMix 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 | ||
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Calories: 1993 | ||
Calories from Fat: 1099 (55%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1993
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