Best Grilled Pork Chops With Vidalia Onions Recipes

PORK CHOP SANDWICH WITH GRILLED VIDALIA ONIONS

Steps:

• 1. in a large skillet over medium heat, heat the oil. Add the onion and cook for 7 to 8 minutes, stirring occasionally until the onion begins to soften and turn Brown. Add the vinegar, soy sauce, Brown sugar, and pepper and mix well. Cook for another 7 to 8 minutes until the onion is deep Brown and very soft. Transfer to a bowl and set aside.
• 2. Season the chops liberally on both sides with the tasty pork chop seasoning. Prepare the grill for cooking over direct high heat. Quickly toast the buns on the cooking grate and remove to a platter. Place the chops directly on the cooking grate and cook for three minutes. Flip and top with onion mixture, dividing evenly among them. Cook for another three minutes and remove chops to the buns. Serves six.
• 3. tasty pork chop seasoning: 3 tablespoon salt 1 tablespoon finely ground black pepper 1/2 tablespoon granulated garlic 1/2 tablespoon onion powder 1/2 tablespoon paprika 1/2 tablespoon lemon pepper 1/2 teaspoon dried tarragon leaves 1/2 teaspoon dried thyme leaves 1/2 teaspoon sugar in the raw mix together and keep in an airtight container. Makes about 3/8 cup. The sandwich is a little more civilized because it uses boneless pork chops and sweet and delicious Vidalia onions. Be sure to cook them until they are all brown and crunchy and put plenty on your sandwich. They would go very well served with home fries and coleslaw

PORK CHOPS WITH APPLES AND ONIONS

Steps:

• Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you'll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
• Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return chops to the pan.
• Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.

SOUR CREAM PORK CHOPS WITH VIDALIA ONIONS

Steps:

• 1. Sprinkle pork chops with salt and pepper.
• 2. Heat skillet with Olive oil in it to medium-high heat.
• 3. Fry onions until they start to caramelize. then put aside.
• 4. Add the pork chops to pan. Add more Olive Oil. Cook until browned about 4-5 minutes per side.
• 5. In a small bowl mix: beef stock, parsley, mustard, paprika, and season with salt and pepper if desired.
• 6. Pour mixture over Pork Chops and bring to a boil.
• 7. Reduce heat to medium and simmer for 30 minutes. Stir once and awhile.
• 8. Stir in sour cream until blended and simmer another 4-5 minutes
• 9. Serve over hot rice.

GRILLED PORK CHOPS AND ONIONS

Steps:

• 1. In a zip-top bag or a large container with a lid, combine the pork, onions and 1 cup mojo. Seal bag and transfer to refrigerator; chill at least 3 hours, or overnight.
• 2. Prepare a grill to medium-high heat, or heat a large, lightly-greased grill pan over medium-high heat. Remove pork and onions from the marinade; discard any leftover liquid. Season pork with adobo. Cook pork until golden brown and internal temperature registers 160°F on a quick-read thermometer, basting with remaining mojo, flipping once, 15 - 20 minutes. Cook onions until soft and golden brown, about 10 minutes.
• 3. Divide pork and onions evenly among serving dishes.
• * If you do not have a self-sealing bag, be sure to use a non-reactive container such as a glass or stainless steel baking dish to marinate your chops. Do not use aluminum.

GRILLED PORK CHOPS WITH VIDALIA ONIONS

Steps:

• Combine garlic, vinegar, Worcestershire sauce, sugar, cumin, pepper, 2 tablespoons grapeseed oil and 1/4 teaspoon salt, or more, to taste, in a bowl large enough to hold chops. Add chops, turn to coat thoroughly, then transfer chops and marinade to a heavy zip-lock bag. Slip bay leaves between and around chops. Seal bag, forcing out air pockets. Refrigerate 6 to 8 hours, turning from time to time.
• Light a hot fire about 6 inches from cooking grate.
• Peel onions, and cut each horizontally in 3 thick slices. Thread slices on skewers. Brush with remaining oil. When coals are gray, place onions on grill. Turn after 10 minutes.
• Remove chops from marinade. Place on grill with a bay leaf on each side of each chop. Brush chops and onions with some remaining marinade. Grill chops and onions, turning a few times and brushing with marinade, until chops are medium to medium-well done, about 150 degrees on an instant-read thermometer. Onions should be seared and tender.
• Remove onions from skewers. Separate into rings, and tangle over the bottom of a warm platter. Place chops on onions, with a bay leaf on each chop.