Grilled Pork Chops and Deep Fried Green Tomatoes
|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|
|Black pepper||1 Tablespoon|
|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.
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.