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.