Chris' Recipes

Bon Appetite!

Grilled Pork Chops & Roasted Onions

Written By: Chris - May• 06•12

I spotted some nice boneless pork chops on sale at the grocery store the other day so I bought them for this simple and delicious dinner!  The weather was really nice outside so we decided to grill.  I had some dry rub left over from the beer can chicken I had recently made, so that’s what went on the chops!

Do you like “blooming onions”?  These are an appetizer item usually found at restaurants or steak houses.  They are a big, deep-fried breaded onion and trust me they taste very good!  But… but since we’ve tried to lighten up the diet, we reach for my version of baked onions instead.  I encourage you to give them a try because you will be surprised just how good they are!  We think they are absolutely delicious and have the same rich flavors without all that fat!  When you slow roast them with just a hint of extra virgin olive oil and season them simply with salt and pepper, you’ll enjoy the natural sweetness of the onion!  We just love them.

Ingredients:

Boneless pork chops
Dry rub:(left over from my beer can chicken)
2 Tablespoons Salt
1 Tablespoon fresh ground black Pepper
2 Tablespoons Lawry’s Season Salt
2 Tablespoons granulated Garlic
1 Tablespoon Oregano
1 Tablespoon Thyme
1 Tablespoon Cumin
1 Tablespoon Cajun seasoning
2 Tablespoons Onion Powder
2 Tablespoons Paprika
1 teaspoon meat tenderizer

I was serving baked potatoes that were washed, dried (poke with fork several times) and then rubbed with olive oil, salt & pepper.  These were smaller ones, so they took about 45 minutes at 400 degrees.

The Onions are simple!  Place a small amount of olive oil on a cookie sheet, cut the large sweet onions in half and season cut side with salt & pepper.  (I even leave the skins on).  Place cut sides of onions down onto the oil.  Bake with the potatoes for the same amount of time and I also chose to prepared roasted garlic to smash onto the cooked chops.

Allow chops to come to room temperature and season them with the dry rub.  A pork chop that is about 1/2 inch thick should be cooked to an internal temperature of 160 degrees. These are considered a thin cut and should be grilled quick and hot. No more than 4 to 5 minutes on a hot grill. Thicker cuts should be grilled longer and at a lower temperature though the internal temperature should be the same.

Allow chops to rest for ten minutes before serving.  Remove outer skin of the onion and discard.  You will know the onions are done when they are cooked through and the bottom side has caramelized nicely.   Place two to four roasted garlic cloves on the chops and top your potatoes with butter and sour cream (Brummel & Brown and Light sour cream) Delicious!

We enjoyed a Caprese salad and a wonderful Cigar Zin from Cosentino!

Enjoy!
Cheers!
~Chris

 

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