Grilled Pork with Caramelized Onion and Garlic

Instructions

1. 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. 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. 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. 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. 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. 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. 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.