Grilled Dry-Rubbed Pork
Serves: 4
Lacy Volkman
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
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