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Grilled Pork Chops and Onions

  • prep: 10 mins
    total time: 40 mins
  • servings: 4

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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

  1. Step 1

    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.

  2. Step 2

    Remove rosemary leaves from sprigs, and toss with juice from 2 grilled lemons, onions, oil, salt, and pepper.

  3. Step 3

    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.

Source
Martha Stewart Living, August 2007

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