Grilled Dry-Rubbed Pork

• 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

bacon, scallions, blackeyed peas, collard greens, barbecue sauce, dijon mustard, brown sugar, kosher salt, paprika, garlic, chops, vegetable oil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/grilled-dry-rubbed-pork.html (may not work)