In The Kitchen With Ken: Pork Chops & Fried Green Tomatoes

Instructions

Place pork chops in a small container and pour the vinegar-based barbecue sauce over them, making sure each side is coated. Cover generously with rub on both sides and place in the refrigerator over night. Place on top of the coals on high heat and cook until done, about five to 10 minutes on each side. Keep spooning sauce over chops while grilling to ensure they stay nice and moist. Serve hot.

For Dry Rub:

Cut green tomatoes into slices and wash. In a cast iron skillet, heat vegetable oil to 350 degrees and hold that temperature throughout the frying process. Add two tablespoons of crushed red pepper to your fry mix, stir and set aside. Dredge slices into flour and coat lightly; remove and soak in buttermilk. Place tomatoes in fry mix and drop into hot oil. Once the tomatoes turn golden brown, remove and place on a paper towel.

The Goods

Difficulty: ................. beginners
Preparation: ............ about 30 minutes
Servings: ................. 4

Ingredients

4 boneless pork chops

1/2 cup of vinegar-based barbecue sauce (I used Riverside, a barbecue sauce made in Brunswick County)

5 tablespoons of dry rub

For Dry Rub:

1 tablespoon dry mustard

1 tablespoon garlic powder

1/2 teaspoon red pepper

1/2 teaspoon white pepper

1 tablespoon chili powder

1 tablespoon paprika

1 tablespoon black pepper

1/2 teaspoon coriander

1 tablespoon crushed red pepper

3 tablespoons brown sugar

Mix all ingredients together in a small bowl.

Fried Green Tomatoes

4 fresh green tomatoes

2 cups flour

2 cups buttermilk

2 tablespoons crushed red pepper

1 box McCormick Cajun Seafood Fry Mix

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