Folks, every now and then you come across a recipe that knocks your socks off. ( unless you are barefoot like me, then it just makes you jump a little ;) ) 

I made this dish over the weekend and Ryan ( who isn't crazy about pork) told me more than once how phenominal they were.

.. I hope that he really meant that, because I'm making them again tonight ( and you should too!)
( recipe from dave leiberman)
start by whisking together olive oil, mustard, salt, pepper and thyme leaves.  Next take a garlic clove ( not in original recipe, I added this for extra flavor) and run the whole clove on the bone of the chop on both sides
coat chops with mustard mixture, massaging into both side of pork 
next, cover the chops and refrigerate for 2-24 hours.
prep onions.  I did my onion recipe on the grill. Start by peeling your onion ( I have red here, but a sweet white onion would work as well) Peel the onion, leaving the bottom in tact. Using a serated knife, cut through the onion about every 1/4 inch going one direction, then rotate half a turn and do the same on the other direction.  ( bloomin' onion style) 
next, place onion on 2 pieces of aluminum foil that are crossing each other. Drizzle 1 Tbsp each honey, balsamic vinegar and 2 tbsp Olive oil.  sprinkle with salt and pepper and wrap up like a big Hershey's kiss. 
 Remove the pork chops from the fridge about 30 minutes before grilling. 
light the grill to medium high heat. 
Place onion on grill ( note.. I cooked this onion on a different day, thus the burger & pepper action) 

grill pork chops until internal temp is 145. Cook the onions for about 15 minutes, or until they begin to soften. 
remove pork and onion from the grill and let rest.  

the amount of flavor in this little packet is out of control!  I have made these onions for burgers, chicken, pork.. and actually, just to snack on. so yummy! 

the picture is a little fuzzy, but there you have it!  for another great pork recipe form the past try this one...

happy Thursday, friends! 


Leave a Reply