Grilled Pork Chops With Sweet And Sour Onions

Grilled Pork Chops with Sweet and Sour Onions is a delicious and flavorful dish that combines juicy pork chops with tangy, caramelized onions. The combination of the smoky grilled meat and the sweet and sour flavors of the onions creates a mouthwatering experience.

To prepare this dish, the pork chops are first seasoned with olive oil, fresh thyme, salt, and pepper, enhancing their natural flavors. Meanwhile, the red onions are sliced and coated with oil, salt, and a mixture of red wine vinegar, sugar, and thyme. The onions are then grilled until they become tender and develop a beautiful charred exterior. The pork chops are cooked on the grill until they are perfectly cooked through, juicy, and slightly charred. Once the pork chops are cooked, they are brushed with a tangy vinegar mixture, adding a delightful sweet and sour taste to the meat. The onions are sautéed in a skillet with the remaining vinegar mixture, allowing them to absorb the flavors and develop a glazed appearance.

When served together, the grilled pork chops and the sweet and sour onions create a harmonious combination of flavors and textures. The tender and succulent pork pairs wonderfully with the caramelized, tangy onions, resulting in a dish that is both satisfying and full of complexity.

Grilled Pork Chops with Sweet and Sour Onions is a delightful choice for a summer barbecue or any occasion when you want to enjoy a delicious and impressive grilled meal.

SERVES: 4

INGREDIENTS:

• 4 3/4-inch-thick, bone-in pork loin chops (13/4 to 2 lb.)
• 1/4 cup extra-virgin olive oil
• 1 Tbs. chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 11/2 lb. red onions (about 3 medium), peeled and cut into 1/4- to 1/2-inch-thick disks
• 1/2 cup red-wine vinegar
• 1 Tbs. granulated sugar

INSTRUCTIONS:

1. Prepare a medium-high fire on a gas or charcoal grill. In a medium bowl, toss the pork chops with 1 Tbs. of the oil, half of the thyme, 1 tsp. salt, and 1/2 tsp. pepper. Put the onions on a large plate and sprinkle with 2 Tbs. of the oil and 11/2 tsp. salt. In a small bowl, whisk the vinegar, sugar, and the remaining thyme.
2. Grill the onions, covered, flipping once, until crisp-tender, 5 to 6 minutes per side. Return to the plate. Grill the pork, covered, flipping once, until firm to the touch and just cooked through, 3 to 4 minutes per side.
3. Transfer the pork to a large platter, brush with some of the vinegar mixture and tent loosely with foil. Heat the remaining 1 Tbs. oil in a large skillet over medium-high heat until it’s shimmering hot. Add the onions and the remaining vinegar mixture and cook, stirring, until they absorb all of the liquid and take on a browned, glazed appearance, 3 to 4 minutes. Serve the pork chops with the onions.

NUTRITIONAL INFORMATION:

PER SERVING

• 370 CALORIES | 25G PROTEIN | 21G CARB | 21G TOTALFAT | 4.5G SAT FAT |
  13G MONOFAT | 2.5G POLY FAT | 60MG CHOL | 760MG SODIUM | 3G FIBER

NOTE:

• Garlic bread drizzled with a bit of olive oil is the perfect accompaniment.

HOW TO CLEAN GRILL GRATES: 

• To clean grill grates, heat them first to soften the stuck-on gunk and then scrub them with a stiff wire grill brush. Next, fold a paper towel into a little pad, grasp it with long-handled tongs, and dip it in some cooking oil. Quickly swab the grates with the towel, cleaning and oiling them at the same time. Repeat this step until the grates seem clean, and then cover the grill briefly to let it heat up again. If you’re grilling something that tends to stick, give the grates another swipe of oil just before the food goes on.