I enjoyed the whole experience of barbecuing so much the other day I had to go back to the grill and make up for lost winter-time BBQ moments.
Today’s grilling subject is pork chops. Pretty run-of-the-mill, eh? Pork chops do not have much flavour, often they end up being dry and one often needs a sauce or a condiment to help wash it down.
Here’s my take on how to enjoy pork chops more:
- Grill them on medium-high heat. They aren’t steaks and they benefit little from a high-heat searing, which also is largely responsible for your dry pork chops.
- Marinade them or brine them. Both methods will infuse flavour into the pork meat and make them moister.
- Slit the pork fat that borders chops on the round part of the chop. I hate it when my pork chops curl up. Cut one or two slits into the pork fat so that your chop stays flat and both sides of the chop will get a proper sear.
After that, your marinade and flavour possibilities are up to your personal tastes. Today, I went with some Greek flavours. I found a grilled pork chop recipe from a Greek supermarket chain (AB Marinopoulos) and the recipe was too easy to ignore.
I also paired the pork chops with an onion marmalade. I first tried this unique and very Greek savory marmalade while dining at Lambros, here in Toronto. Based solely on my recollection of this marmalade, I whipped it up to accompany these aromatic, tasty and juicy pork chops.
Grilled Pork Chops With an Onion Marmalade
For the Marinade
5-6 pork chops
1/4 cup sunflower oil
1 cup of red wine
1 cinnamon stick
6 cloves
3 cloves of garlic, minced
1 sprig of rosemary, bruised
juice of 1/2 a lemon
1 tsp salt
1 tsp black pepper
coarse sea salt
fresh ground black pepper
Onion Marmalade
1 Tbsp. sunflower oil
reserved pork chop marinade
3 small-medium red onions, sliced
1/3 cup Greek honey
1/4 cup balsamic vinegar
salt and pepper to taste
- Make one or two slits into the fat that hugs that hugs the round part of your chops.
- In a large bowl or zip-lock bag, add all your marinade ingredients and mix well. Add your pork chops to the marinade and ensure the chops are covered well by the marinade. Seal/cover and refrigerate for 3 hours. Bring back to room temperature before grilling.
- Take the pork chops out of the marinade and pat dry. Discard the rosemary and cloves and reserve.
- In a medium pot, add your oil over medium heat and slowly saute your onions for about 5 minutes. Cover and reduce the heat to low and simmer for another 15 minutes.
- Add the reserved marinade, honey and balsamic vinegar and reduce until you get the consistency of a jam or marmalade. Adjust seasoning with salt and pepper and reserve.
- Get your grill heated up on medium-high heat (no more than 400F). Brush off the grill and wipe the grill with a paper towel that’s been dabbed in vegetable oil.
- Season your pork chops with coarse salt and pepper and grill.
- Grill your chops for 3-5 minutes/side (depending on thickness) over medium-high heat.
- When your cops are done. Let them rest for 5 minutes before serving. Plate each pork chop with a dollop of onion marmalade on top.
I love onion marmalade, it goes so well with pork and I love adding it to sandwiches too.
These chops with the caramel-like onion marmalade look great! No-one could say that these chops were dry – they glisten with juicy goodness.
Good tips, Peter. I like to marinate pork chops in pineapple juice and then grill them with a big pineapple slice. That was one of my dad’s favorite dishes.
Oh my goodness Peter, this looks divine. I think we are having a barbecue tonight.Thx for sharing.
Oh my goodness Peter, this looks divine. I think we are having a barbecue tonight.Thx for sharing.
Oh my goodness Peter, this looks divine. I think we are having a barbecue tonight.Thx for sharing.
Oh my goodness Peter, this looks divine. I think we are having a barbecue tonight.Thx for sharing.
Oh my goodness Peter, this looks divine. I think we are having a barbecue tonight.Thx for sharing.
Oh my goodness Peter, this looks divine. I think we are having a barbecue tonight.Thx for sharing.
Oh my goodness Peter, this looks divine. I think we are having a barbecue tonight.Thx for sharing.
Oh my goodness Peter, this looks divine. I think we are having a barbecue tonight.Thx for sharing.
Oh my goodness Peter, this looks divine. I think we are having a barbecue tonight.Thx for sharing.
Peter, pork chops and onions, two things my dad loves so much!
Oooh there’s no stopping you from grilling now is there Peter! I am soooo envious! They look really scrumptious!
I have always contested that I “didn’t like” porkchops, but in my wiser years, I think I may be wrong. These look fabulous, I will make them once I break out the grill in PA.
Thanks!
Thanks for visiting my site. I love greek food, and I am excited to start reading more about the dishes that you create. I bet the sunflower oil is delicious in this dish. I don’t know if I have ever cooked with it!
They look quite juicy and good. Everytime I make pork chops, no matter how much brining, etc. that I do… I turn out a dry product. I keep trying!! But my husband gives me that “oh no” look when I say we’re having PC for dinner!
Sylvie, now I love onion marmalade too. The sweet/savory play was wonderful.
Cake, I was so happy to capture the juicyness of these chops.
Peko, welcome and visit often…I’ll have a surprise for you…Japan meets Greece.
Ben, pineapple sounds great…I’m going to shoe another fruit marinade soon too!
Nina, I could BBQ all year ’round.
Patricia, don’t forget Joao!
Helen, the beast has been released.
Anticiplate, your very welcome and I hope you’ll enjoy the Greek odyssey in food.
Lori, why not try this recipe for your family? Although the spicesmight seem odd, the falvour is mellow, the aroma to die for and the chops…juicy. I promise!
You’re on a roll of delicious BBQ foods Peter:D
Gosh Peter what juicy pork chops and combined with your onion marmalade this is a great dish. I can’t wait to view your next grill dish :)
This looks interesting – I wouldn’t have thought to use an onion marmalade, but now that I see it I bet it matches beautifully. And onions are so good for you!
Wow Peter – that looks really good. I was looking at the marinade and it calls for 1 cinnamon stick and 6 cloves….Can you clue me in on the secret ingredient? Or is it a big secret?
Slow down there, BBQ guy! I can’t TAKE all this fabulous meat! Hey, I made pork chops last night too!
We’re psychic. Or psycho, I’m not sure.
Kari, sorry I missed your question on sunflower oil. I chose this oil as it’s quite neutral, different want anything to interfere with the spices and it’s better than made-made canola.
Looks like were in the pork chop state of mind!Onion marmalade sounds tasty.Grilling isso much better than frying.
Spring time, grilling time, let the coal burn! I read somewhere that if you add a little milk in the marinade for pork, it makes the meat more tender.
Ciao Peter.
Looks like spring has sprung in Toronto! First the chicken with those lovely peppers and now the pork chops with onion marmalade!
Keep that BBQ fired up Peter!
I am intrigued by the onion marmalade — I’m a fan of savory sweet things, so this is right up my alley.
Will you grill in August, so that I make plans to visit you?
Good grief that onion marmalade looks fantastic. What a delicious meal. Definitely pork chops on the brain.
Val, absence makes the heart grow fonder…of BBQ.
Rosie, the BBQ possibilites are endless..fire it up!
Fearless, just a dab of the marmalade with each bite and it’s delish.
Judy, no secret…just the igredients listed…the combo just works!
Catherine (dudette) I just can’t help myself…guilty griller here.
Glam, I do very little frying in the summer (other than for some fries).
Despoina, thanks for the tip, I’ll try the milk out.
Deb, alot of the snow melted away today…Spring is here, totally.
Allen, I was turned on by this when I had it at a local Greek eatery.
Ivy, I mostly grill when in Greece…ola sta karvouna!
Erin, the marmalade was the “cherry on top”.
Peter, Your onion marmalade takes those pork chops to a new level, one that I’ll be trying :)
Peter, those pork chops look like they are grilled perfectly!
Peter really it seems to be missing an ingredient! Or is that just 6 cloves of garlic instead of 3???
The bbq gives the pork such a luscious colour coupled with the carmelization of the onions – it’s enough to cause a drool reaction.
Those pork chops look good and eh onion marinade sounds tasty. I like the honey and balsamic vinegar combo.
Pork? Check. Onions? Check. Grilled? Check. This meets all the criteria for truly wonderful food.
Hmmmmm I want it!!!!! This looks so good!!!!!!!
What a wonderful combination of flavors, and I can see myself using that onion marmalade on so many dishes.