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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Photograph by Charles Masters