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Grilled Pork Chops and Deep Fried Green Tomatoes

This a heavenly dish from American cuisine.
  Boneless pork chops 4
  Vinegar based barbecue sauce 1⁄2 Cup (8 tbs) (You Mau Use Riverside, A Barbecue Sauce Made In Brunswick County)
  Dry rub 5 Tablespoon
  Dry mustard 1 Tablespoon
  Garlic powder 1 Tablespoon
  Red pepper 1⁄2 Teaspoon
  White pepper 1⁄2 Teaspoon
  Chili powder 1 Tablespoon
  Paprika 1 Tablespoon
  Black pepper 1 Tablespoon
  Coriander 1⁄2 Teaspoon
  Crushed red pepper 1 Tablespoon
  Brown sugar 3 Tablespoon
  Fresh green tomatoes 4
  Flour 2 Cup (32 tbs)
  Buttermilk 2 Cup (32 tbs)
  Crushed red pepper 2 Tablespoon
  Cajun seafood fry mix 10 Ounce (1 Box, Mccormick)

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.

Dry Rub:
Mix all ingredients together in a small bowl.

Fried Green Tomatoes:
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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
It's memorial day and its time to get off and enjoy with family! So while the fun is happening, the temperature is on high with these meaty pork chops on the grill. Watch Ken grill these in this video!

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Grilled Pork Chops And Deep Fried Green Tomatoes Recipe Video