Grilled Dry-Rubbed Pork

Total Time:
40 min
10 min
30 min

4 servings

  • 2 slices thick-cut bacon, cut into 1/2-inch pieces
  • 4 scallions, sliced (white and green parts separated)
  • 1 1 -pound package frozen black-eyed peas (4 cups), thawed
  • 2 cups frozen chopped collard greens (about 5 ounces), thawed and squeezed dry
  • 3/4 cup bottled barbecue sauce
  • 1/3 cup dijon mustard
  • 1/4 cup plus 1 tablespoon dark brown sugar
  • Kosher salt and freshly ground pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 4 bone-in pork blade steaks or sirloin chops (1/2 inch thick; about 2 pounds)
  • Vegetable oil, for the grill
  • Preheat a grill to medium high. Cook the bacon in a Dutch oven or large pot over medium-high heat, stirring occasionally, until slightly browned and crisp, 5 minutes. Add the scallion whites. Cook, stirring occasionally, until lightly browned and softened, about 2 minutes.

  • Stir in 2 cups water, the peas, collard greens, barbecue sauce, mustard and 1/4 cup brown sugar. Season with salt and pepper. Bring to a simmer, then reduce the heat to medium low. Cook, stirring occasionally, until thickened and the peas are tender, 20 minutes. Season with more salt and pepper; keep warm over low heat.

  • Meanwhile, combine the remaining 1 tablespoon brown sugar, the paprika, garlic powder and 1 teaspoon each salt and pepper in a small bowl. Rub the pork chops all over with the spice mixture.

  • Brush the grill grates with vegetable oil. Grill the pork until marked and just cooked through, 3 to 4 minutes per side. Serve the peas on the side, topped with the scallion greens.

  • Photograph by Charles Masters

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