Grilled Pork Chops and Onions
From Martha Stewart [1]
Ingredients
- 4 lemons, halved crosswise
3 medium red onions, cut into 1/2-inch-thick rounds
2 large Vidalia onions, cut into 1/2-inch-thick rounds
3 tablespoons extra-virgin olive oil, plus more for brushing
4 sprigs fresh rosemary
Coarse salt and freshly ground pepper, to taste
4 pork chops (each about 6 ounces, 1 1/2 inches thick), trimmed
All-purpose flour, for dusting
Directions
- Preheat grill to medium-high.
- Grill lemons, cut sides down, until marked, 5 minutes.
- Brush onions with oil, and grill, flipping once, until soft, about 5 minutes per side. Grill rosemary until fragrant, 20 seconds.
- Remove rosemary leaves from sprigs, and toss with juice from 2 grilled lemons, onions, oil, salt, and pepper.
- Season pork chops with salt and pepper, and coat with flour, shaking off excess. Grill chops on the hottest part of the grill, flipping once, until marked, 1 to 2 minutes per side.
- Move chops to edge of grill, and cover. Cook, flipping once, until a meat thermometer registers 145 degrees for medium, about 2 minutes per side.
- Transfer to a plate. Let stand, covered, 10 minutes. Serve with remaining lemons and onion mixture.
Serves 4.
Information
- Category
- Main Dishes, BBQ
- Cuisine
- North American