Grilled Pork with Caramelized Onion and Garlic
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
Here's one of my favorite weeknight dinners that comes together in just an hour. Tender grilled pork chops get paired with deeply caramelized onions and garlic that are sweet, savory, and absolutely addictive. The best part is that this meal is incredibly budget friendly since it relies on simple pantry staples that you probably already have on hand. Garlic is not only delicious here but also packed with immune boosting properties that make it a nutritional powerhouse. This is comfort food at its finest, and it never fails to impress even on the busiest evenings.
Ella x
Ingredients
- 4pork chops(1.5 inches thick)
- 3 largeyellow onions(thinly sliced)
- 5garlic cloves(minced)
- 4 tablespoonsolive oil
- 2 tablespoonsbalsamic vinegar
- 2 sprigsfresh thyme
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 1 teaspoonbrown sugar
- 118 mlbeef broth
- 1 tablespoonbutter
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Pat the pork chops dry with paper towels and season both sides generously with salt and pepper. Let them sit at room temperature for 15 minutes before grilling.
Tip: Room temperature pork cooks more evenly and develops a better crust on the grill.
- 2
While pork rests, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook for 8-10 minutes, stirring occasionally, until they begin to soften and develop golden edges.
Tip: Don't rush the onions; let them caramelize slowly for maximum sweetness.
- 3
Add minced garlic and brown sugar to the onions, stirring constantly for 1-2 minutes until fragrant. Pour in the beef broth and balsamic vinegar, then reduce heat to low and simmer for 12-15 minutes until the onions are deeply caramelized and the liquid has mostly reduced.
Tip: Scrape up any browned bits from the bottom of the skillet as they add great flavor.
- 4
Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates. Place the pork chops on the grill and cook for 5-6 minutes on the first side without moving them.
Tip: Resisting the urge to flip creates beautiful caramelization and grill marks.
- 5
Flip the pork chops and place a sprig of fresh thyme on top of each one. Grill for another 4-5 minutes until the internal temperature reaches 145°F when measured with a meat thermometer.
Tip: Don't overcook pork; it dries out quickly. Aim for a slight blush of pink inside.
- 6
Remove the pork from the grill and let it rest for 3 minutes on a cutting board. Finish the caramelized onions by stirring in a tablespoon of butter for richness.
Tip: Resting the meat allows the juices to redistribute, keeping it moist and tender.
- 7
Plate each pork chop and top generously with the caramelized onion mixture. Drizzle any pan juices over the top and garnish with fresh chopped parsley.
Tip: The sweet onions perfectly complement the savory, smoky grilled pork.
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