Seasons Summer

Roasted Onion and Maple Bourbon Chops 

Roasted Onion and Maple Bourbon Chops 
serves 4 


4 bone-in pork chops 

1 yellow onion, peeled and thick-sliced

1/2 cup Bourbon Maple Balsamic 

1/2 cup Mesquite Smoked EVOO 

1 tablespoon Roasted Onion Salt 


Place pork chops and onions in a large zipper bag or in a flat bottom casserole dish. Pour in balsamic, EVOO, and salt, coat the chops in the marinade. Cover and refrigerate for 2-3 hours (or overnight) flipping the chops occasionally to disperse the marinade. 

Preheat grill to medium-high heat. Remove chops from the marinade, letting any residual marinade drip off. Place on the grill and cook for about 8-10 minutes, flipping halfway through, until the chops are thoroughly cooked to your liking (about 145°F is the recommended internal temperature). Grill the onions until charred and tender, about 2-3 minutes. 

Let the chops rest for 5 minutes before serving.  

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