Grilled Dry-Rubbed Pork
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 475 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 94 milligrams
- Sodium
- 1672 milligrams
- Carbohydrates
- 52 grams
- Dietary Fiber
- 6 grams
- Protein
- 36 grams
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
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
Directions
- 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.