- 2 1 1/2 inch thick center cut pork chops with bone.
- 2 tsp extra virgin olive oil
- 1 medium onion, thinly sliced
- 6 TBSP balsamic vinegar
- 2 TBSP sherry vinegar
- 2 1/2 TBSP sugar
Season the pork chops with salt and peper on both sides. Rub with the olive oil. Set aside. Prepare a grill using half normal charcoal and half mesquite charcoal for better flavor.
In a small saute pan add the remaining ingredients and bring to a boil over high heat. Reduce the heat to a low simmer and cook until a syrup has formed and the onions are soft.
Grill the pork chops to desired texture (medium is best) and serve covered with the onion marmalade.
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Submitted By: Teresa Johnson
Grilled Pork Chops with Balsamic Onion Marmalade