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Grilled Pork Chops with Sweet-and-Sour Onions

Featured in our Backyard BBQ Guide
Scott Phillips

Servings: four.

Grilled sweet and sour onions liven up simply grilled pork chops. The addition of fresh thyme to both the onions and the chops ties the dish together.


  • 4 3/4-inch-thick bone-in pork loin chops (1-3/4 to 2 lb.)
  • 1/4 cup extra-virgin olive oil
  • 1 Tbs. chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 1-1/2 lb. red onions (about 3 medium), peeled and cut into 1/4- to 1/2-inch-thick disks
  • 1/2 cup red wine vinegar
  • 1 Tbs. granulated sugar

Nutritional Information

  • Calories (kcal) : 370
  • Fat Calories (kcal): 190
  • Fat (g): 21
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 60
  • Sodium (mg): 760
  • Carbohydrates (g): 21
  • Fiber (g): 3
  • Protein (g): 25


  • Prepare a medium-high fire on a gas or charcoal grill. In a medium bowl, toss the pork chops with 1 Tbs. of the oil, half of the thyme, 1 tsp. salt, and 1/2 tsp. pepper. Put the onions on a large plate and sprinkle with 2 Tbs. of the oil and 1-1/2 tsp. salt. In a small bowl, whisk the vinegar, sugar, and the remaining thyme.
  • Grill the onions, covered, flipping once, until crisp-tender, 5 to 6 minutes per side. Return to the plate. Grill the pork, covered, flipping once, until firm to the touch and just cooked through, 3 to 4 minutes per side.
  • Transfer the pork to a large platter, brush with some of the vinegar mixture and tent loosely with foil. Heat the remaining 1 Tbs. oil in a large skillet over medium-high heat until it’s shimmering hot. Add the onions and the remaining vinegar mixture and cook, stirring, until they absorb all of the liquid and take on a browned, glazed appearance, 3 to 4 minutes. Serve the pork chops with the onions.

Enjoy with Vegetable and Couscous Salad with Black Olive Vinaigrette.


Rate or Review


  • Cooper_1 | 07/09/2010

    Great recipe, easy to make I had all the ingredients on hand. Made the Bread salad from this issue with it. Everyone loved it.

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