1 Ear of corn, cleaned (husk removed) kernels removed
½ red onion, small diced
½ red bell pepper, small diced
2 garlic cloves, minced
Favorite barbecue rub or seasoning (for pork)
Salt and pepper
¼ cup apple cider vinegar
½ cup chicken stock
1 tsp smoked paprika
Fresh Basil, chives or green garnish
Barbecue sauce (optional)
Flavored oil (optional)
DIRECTIONS
Pull pork chops and set out at room temp for about 15 minutes. Season with Barbecue spice. Pre heat oven to 375 degrees.
Rinse all vegetables, Cut brussels in quarter, and tomatoes in half. Cut okra in chunks. Small dice onion and peppers. Mince garlic and set all items aside individually.
Heat 3 oz of butter and all the olive oil in skillet on medium high heat. Add pork chop and cook for 4 minutes on each side side. Glaze with bbq sauce and set aside.
Heat the remaining butter in another skillet on medium heat.
In the other skillet, sauté onions, bell peppers, okra and brussels for 4 minutes, Salt & Pepper.
Add corn, tomato and garlic paprika and sauté for 2 more minutes.
Deglaze with apple cider vinegar add black eyed peas andchicken stock. Reduce heat.
