Recipes Ingredients Meat & Poultry Pork Recipes Grilled Pork Chops and Onions 3.0 (20) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 40 mins Servings: 4 Grilled pork chops are enhanced by rosemary and lemon. Ingredients 4 lemons, halved crosswise 3 medium red onions, cut into ½-inch-thick rounds 2 large Vidalia onions, cut into ½-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 ½ 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. Rate it Print