Serves 4 | Print-Quality (PDF)
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
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.