Roasted Onion and Maple Bourbon Chops
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.