GRILLED DRY-RUBBED PORK

Grilled Dry-Rubbed Pork image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 475 calorie, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 94 milligrams, Sodium 1672 milligrams, Carbohydrate 52 grams, Fiber 6 grams, Protein 36 grams