Ingredients
- 3 large cloves garlic, grated
- ¼ cup red wine vinegar
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dark brown sugar
- 1 teaspoon ground cumin
- ½ 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
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Nutritional Information
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Nutritional analysis per serving (4 servings)
556 calories; 31 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 11 grams polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 43 grams protein; 137 milligrams cholesterol; 309 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
- 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.
Dining and Cooking