Smoked Pork Chops With Black Eye Pea Salad

The road is rugged, and the sun is hot. How can we be but weary? Here is grace for the weariness – grace which lifts us up and invigorates us; grace which keeps us from fainting by the way; grace which supplies us with manna from heaven, and with water from the smitten rock. We receive of this grace, and are revived. Our weariness of heart and limb departs. We need no other refreshment. This is enough. Whatever the way be – rough, gloomy, unpleasant – we press forward, knowing that the same grace that has already carried thousands through will do the same for us.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Dujour03	1	Servings

INGREDIENTS

1		Rib section pork loin, chine
		removed 4
		rib bones intact
1/8	c	Olive oil
2	T	Salt
2	t	Black pepper
1	T	Ancho chile powder
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	t	Garlic, minced
3	T	Texas Barbecue Sauce
1	c	Pork or chicken stock
1/2	c	Molasses
1/4	c	Apple cider
1/4	c	Lemon juice
1	t	Ground cumin
4		Green tomatoes, sliced
		3/4-inch
		thick
1/2	c	Flour
1	t	Ground ginger
1/2	c	Water
1/2	c	Corn meal
1	t	Ginger
1/2	c	Peanut oil

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2422 Calories From Fat: 1235 Total Fat: 140g Cholesterol: 0mg Sodium: 19242.5mg Potassium: 4483.7mg Carbohydrates: 290.9g Fiber: 9.4g Sugar: 98.3g Protein: 22.5g