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  • Smoked Pork Chops With Black Eye Pea Salad

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    Smoked Pork Chops With Black Eye Pea Salad
    Servings: 1
    by Global Cookbook
    92760 recipes
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    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

    1. 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.
    2. Yield: 4 servings
    3. 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.
    4. MOLASSES VINAIGRETTE:Combine all ingredients together in a mixing bowl. Season to taste with salt and pepper.
    5. 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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