Smoked Pork Chops With Black Eye Pea Salad Recipe
Servings: 1
Ingredients
- 1 sm Rib section pork loin, chine removed, 4 rib bones intact
- 1/8 c. Extra virgin olive oil
- 2 Tbsp. Salt
- 2 tsp Black pepper
- 1 Tbsp. Ancho chile pwdr
- 1/2 c. Black eye peas, soaked overnight
- 1/2 x Onion, diced
- 1/4 c. Roasted red bell peppers, seeded and diced
- 1/4 c. Roasted yellow peppers, seeded and diced
- 1/2 tsp Garlic, chopped
- 3 Tbsp. Texas Barbecue Sauce
- 1 c. Pork or possibly chicken stock
- 1/2 c. Molasses
- 1/4 c. Apple cider
- 1/4 c. Lemon juice
- 1 tsp Grnd cumin
- 4 x Green tomatoes, sliced 3/4-inch thick
- 1/2 c. Flour
- 1 tsp Grnd ginger
- 1/2 c. Water
- 1/2 c. Corn meal
- 1 tsp Ginger
- 1/2 c. Peanut oil
Directions
- Mix all dry rub ingredients together. Rub all over pork loin and seal in a bag. Chill overnight. Grill pork for 5 min on both sides or possibly till 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 min. Cold and add in 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 mix, dip into water and then into cornmeal. In a saute/fry pan heat oil and fry tomatoes on bith sides for 3 min. Season to taste with salt and pepper.
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