GRILLED PORK CHOPS WITH VIDALIA ONIONS

Grilled Pork Chops With Vidalia Onions image

Provided by Florence Fabricant

Time 30m

Yield 4 servings

Number Of Ingredients 11

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Ingredients

3 large cloves garlic, grated
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 teaspoons dark brown sugar
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
4 tablespoons grapeseed oil
Salt
4 center-cut pork chops, about 1 1/4 inches thick
8 whole bay leaves
2 large 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.

Nutrition Facts : @context http, Calories 552, UnsaturatedFat 21 grams, Carbohydrate 21 grams, Fat 32 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 1047 milligrams, Sugar 13 grams, TransFat 0 grams