Glazed Pork Chops with Grilled Onion Medley

INGREDIENTS

  • 4 bone-in center cut pork chops, about ¾ inch thick
  • 1/2 cup balsamic vinegar
  • 1/4 cup Josh Cabernet Sauvignon
  • 1 sprig rosemary, 6-7 inches long
  • 4 sprigs thyme, 6-7 inches long
  • 3 garlic cloves, finely chopped (about 1 Tbsp.)
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 1 medium red onion, quartered with stem on
  • 4 large shallots, quartered with stems on
  • 2 Tbsp. olive oil

DIRECTIONS

  • To make marinade, combine vinegar, wine, rosemary, thyme, and garlic in a small saucepan. Place pan over medium heat, and cook for about 15 minutes until liquid is reduced to about 1/3 cup. Discard the rosemary and thyme, then place marinade in refrigerator to cool for 20 minutes.
  • Place pork chops in shallow dish or resealable plastic bag and pour marinade over them. Marinate for 30 to 60 minutes.
  • Combine salt and pepper in a small bowl.
  • Heat grill to medium high.
  • Place onions and shallots in a medium bowl. Drizzle with the olive oil and season with ½ teaspoon of the salt and pepper mixture. Place onions and shallots on grill and cook 10-12 minutes, turning occasionally, until tender. Remove from grill and set aside.
  • Remove pork chops from marinade and discard any leftover marinade. Season pork chops on both sides with remaining salt and pepper mixture. Grill chops for 8-10 minutes, then turn and grill another 8-10 minutes or until an instant read thermometer reads 140° F. Remove chops, cover and let rest 4 minutes.
  • If desired, sprinkle chops with extra chopped rosemary and thyme leaves. Serve with grilled onion medley.