In anticipation of the beautiful weekend in Wisconsin, I am posting this recipe, intended for the grill*. Todd and I invented this dish on Tuesday, and are still VERY impressed with ourselves. We hope you enjoy the weekend and the food!<\/p>\n
Grilled Pork Chops with Glazed Onions<\/p>\n
2 Boneless pork chops, 1 \u2013 1 \u00bd inches thick
\n\u00bc c. Jack Daniel\u2019s Spicy Southwestern Mustard **
\n1\/3 c. Balsamic Vinegar
\n2 T. Extra Virgin Olive Oil
\n1 Lg. Yellow Onion
\nSalt
\nPepper<\/p>\n
Combine the balsamic vinegar, mustard and olive oil until well combined. In a separate container (ziplock bags work well) add the chops and the marinade. Allow to sit as long as possible \u2013 between 30 minutes and 2 hours.<\/p>\n
While you wait, slice the onion into rounds. Saut\u00e9 over medium heat until they are golden brown and squishy (i.e. carmelized: this process may take a while, up to 20 minutes. Make sure you keep them from charring around the edges \u2013 if so, you\u2019ll want to turn down the heat.) You can feel free to cook the onions ahead of time, and finish the cooking when you add the marinade.<\/p>\n
When the chops are ready to grill, remove them and season with salt and pepper, saving as much of the marinade as possible. Grill to desired doneness (duh). Once the onions are to the proper golden brown squishiness, add the marinade to the pan of onions. Allow to bubble and reduce over medium heat until the pork chops are done. (You do not need to worry about using the marinade in the sauce because it is being cooked and will be safe to eat.)<\/p>\n
Serve the onions on top of the chops with a salad or good bread.
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\n* If you do not have a badass grill like Todd, with a grill grate on one half and a griddle on the other, you may want to do the onions in a saut\u00e9 pan.<\/p>\n
** You can find this any supermarket; if you do not feel the need to rush out and buy this, I recommend Grey Poupon Country Dijon.<\/p>\n
P.S. This is really healthy too: just 1 T. of oil per serving.<\/p>\n