Grilled Pork Chops With an Onion Marmalade (Xοιρινό στη σχάρα)

I enjoyed the whole experience of barbecuing so much the other day I had to go back to the grill and make up for lost winter-time BBQ moments.

Today's grilling subject is pork chops. Pretty run-of-the-mill, eh? Pork chops do not have much flavour, often they end up being dry and one often needs a sauce or a condiment to help wash it down.

Here's my take on how to enjoy pork chops more:

• Grill them on medium-high heat. They aren't steaks and they benefit little from a high-heat searing, which also is largely responsible for your dry pork chops.
• Marinade them or brine them. Both methods will infuse flavour into the pork meat and make them moister.
• Slit the pork fat that borders chops on the round part of the chop. I hate it when my pork chops curl up. Cut one or two slits into the pork fat so that your chop stays flat and both sides of the chop will get a proper sear.
  

After that, your marinade and flavour possibilities are up to your personal tastes. Today, I went with some Greek flavours. I found a grilled pork chop recipe from a Greek supermarket chain (AB Marinopoulos) and the recipe was too easy to ignore.

I also paired the pork chops with an onion marmalade. I first tried this unique and very Greek savory marmalade while dining at Lambros, here in Toronto. Based solely on my recollection of this marmalade, I whipped it up to accompany these aromatic, tasty and juicy pork chops.


Grilled Pork Chops With an Onion Marmalade (Xοιρινό στη σχάρα)

For the Marinade
5-6 pork chops
1/4 cup sunflower oil
1 cup of red wine
1 cinnamon stick
6 cloves
3 cloves of garlic, minced
1 sprig of rosemary, bruised
juice of 1/2 a lemon
1 tsp salt
1 tsp black pepper

coarse sea salt
fresh ground black pepper

Onion Marmalade
1 Tbsp. sunflower oil
reserved pork chop marinade
3 small-medium red onions, sliced
1/3 cup Greek honey
1/4 cup balsamic vinegar
salt and pepper to taste

1. Make one or two slits into the fat that hugs that hugs the round part of your chops.
2. In a large bowl or zip-lock bag, add all your marinade ingredients and mix well. Add your pork chops to the marinade and ensure the chops are covered well by the marinade. Seal/cover and refrigerate for 3 hours. Bring back to room temperature before grilling.
3. Take the pork chops out of the marinade and pat dry. Discard the rosemary and cloves and reserve.
4. In a medium pot, add your oil over medium heat and slowly saute your onions for about 5 minutes. Cover and reduce the heat to low and simmer for another 15 minutes.
5. Add the reserved marinade, honey and balsamic vinegar and reduce until you get the consistency of a jam or marmalade. Adjust seasoning with salt and pepper and reserve.
6. Get your grill heated up on medium-high heat (no more than 400F). Brush off the grill and wipe the grill with a paper towel that's been dabbed in vegetable oil.
7. Season your pork chops with coarse salt and pepper and grill.
8. Grill your chops for 3-5 minutes/side (depending on thickness) over medium-high heat.
9. When your cops are done. Let them rest for 5 minutes before serving. Plate each pork chop with a dollop of onion marmalade on top.