Title: Smoked Pork Chops with Black Eye Pea Salad
Categories: Dujour03
Yield: 1 servings

1 sm Rib section pork loin; chine
-removed, 4
; rib bones intact
1/8 c Olive oil

----------------------------------DRY RUB----------------------------------
2 tb Salt
2 ts Black pepper
1 tb Ancho chile powder

----------------------------BLACK EYE PEA SALAD----------------------------
1/2 c Black eye peas; soaked
-overnight
1/2 Onion; diced
1/4 c Roasted red bell peppers;
-seeded and diced
1/4 c Roasted yellow peppers;
-seeded and diced
1/2 ts Garlic; minced
3 tb Texas Barbecue Sauce
1 c Pork or chicken stock

----------------------------MOLASSES VINAIGRETTE----------------------------
1/2 c Molasses
1/4 c Apple cider
1/4 c Lemon juice
1 ts Ground cumin

----------------------------FRIED GREEN TOMATOES----------------------------
4 Green tomatoes; sliced
-3/4-inch
; thick
1/2 c Flour
1 ts Ground ginger
1/2 c Water
1/2 c Corn meal
1 ts Ginger
1/2 c Peanut oil

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.