Tonight Theodore and I made dinner again. We made a recipe called Grilled Dry-Rubbed Pork that I found in the latest issue of the Food Network magazine. It turned out to be a real treat for dinner and all three of us enjoyed it quite a bit.

Start by preheating a grill to medium high. Cook 2 slices of bacon in a Dutch oven or large pot over medium-high heat, stirring occasionally, until slightly browned and crisp. This should take about 5 minutes. Add 4 sliced scallion, whites parts only. Cook, stirring occasionally, until lightly browned and softened, roughly another 2 minutes.
Stir in 2 cups water, 1 14.5-ounce can of black-eyed peas, 1 package (about 5 ounces) of frozen collard greens, 3/4 cup of bottled barbecue sauce, 1/3 cup of Dijon 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. This should take about 20 minutes. Season with more salt and pepper and then keep warm over low heat.
Meanwhile, combine 1 tablespoon brown sugar, 1 tablespoon of paprika, 1 teaspoon of garlic powder and 1 teaspoon each salt and pepper in a small bowl. Rub 4 bone-in sirloin pork chops all over with the spice mixture. (Note: We used about 1 pound of pork tenderloin since we had some at home in the freezer.) Brush the grill grates with some vegetable oil. Grill the pork until marked and just cooked through, 3 to 4 minutes per side (or until the pork tenderloin is barely pink inside). Serve the peas and collard greens on the side, topped with some of the chopped scallion greens. This was really tasty, especially if you like southern cooking!