Grilled Dry-Rubbed Pork Recipe

Name: Grilled Dry-Rubbed Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.
2
Cook the bacon in a Dutch oven or large pot over medium-high heat, stirring occasionally, until slightly browned and crisp, 5 minutes.
3
Add the scallion whites.
4
Cook, stirring occasionally, until lightly browned and softened, about 2 minutes.
5
Stir in 2 cups water, the peas, collard greens, barbecue sauce, mustard and 1/4 cup brown sugar.
6
Season with salt and pepper.
7
Bring to a simmer, then reduce the heat to medium low.
8
Cook, stirring occasionally, until thickened and the peas are tender, 20 minutes.
9
Season with more salt and pepper; keep warm over low heat.
10
Meanwhile, combine the remaining 1 tablespoon brown sugar, the paprika, garlic powder and 1 teaspoon each salt and pepper in a small bowl.
11
Rub the pork chops all over with the spice mixture.
12
Brush the grill grates with vegetable oil.
13
Grill the pork until marked and just cooked through, 3 to 4 minutes per side.
14
Serve the peas on the side, topped with the scallion greens.
15
Photograph by Charles Masters

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Dry-Rubbed Pork falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Dry-Rubbed Pork

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions