Grilled Dry-Rubbed Pork

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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