Recipe for Smoked Pork Chops with Black Eye Pea Salad 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 sm Rib section pork loin, chine removed, 4 rib bones intact
1/8 cup Olive oil
----------------- DRY RUB ----------------
2 tbl Salt
2 tsp Black pepper
1 tbl Ancho chile powder
----------------- BLACK EYE PEA SALAD ----------------
1/2 cup Black eye peas, soaked overnight
1/2 x Onion, diced
1/4 cup Roasted red bell peppers, seeded and diced
1/4 cup Roasted yellow peppers, seeded and diced
1/2 tsp Garlic, minced
3 tbl Texas Barbecue Sauce
1 cup Pork or chicken stock
----------------- MOLASSES VINAIGRETTE ----------------
1/2 cup Molasses
1/4 cup Apple cider
1/4 cup Lemon juice
1 tsp Ground cumin
----------------- FRIED GREEN TOMATOES ----------------
4 x Green tomatoes, sliced 3/4-inch thick
1/2 cup Flour
1 tsp Ground ginger
1/2 cup Water
1/2 cup Corn meal
1 tsp Ginger
Instructions:
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.

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