If you’re looking for a dinner recipe that’s equal parts hearty and sophisticated, look no further! Grilled pork chops paired with sweet and sour onions bring together smoky, savory flavors with a tangy, caramelized twist. It’s the perfect dish for a weekend gathering or a simple weeknight treat. Best of all? It’s easy to make and absolutely delicious.
Grilled Pork Chops With Sweet And Sour Onions
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Ingredients
For the Pork Chops:
- 4 bone-in pork chops about 1-inch thick
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
For the Sweet and Sour Onions:
- 2 large red onions thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons brown sugar
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey optional for extra sweetness
- A pinch of salt
Instructions
Prep the Pork Chops
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Start by seasoning your pork chops generously with garlic powder, smoked paprika, salt, and pepper. Drizzle olive oil over both sides to lock in moisture and enhance the flavor. Let them rest at room temperature for about 15 minutes while you prepare the onions.
Cook the Sweet and Sour Onions
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Heat a skillet over medium heat. Melt the butter and olive oil together, then toss in the sliced red onions. Cook for about 5–7 minutes, stirring occasionally, until the onions start to soften and caramelize.
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Next, sprinkle the brown sugar over the onions and stir until it melts and coats them. Add the balsamic vinegar and let it bubble for a minute or two, creating a glossy, tangy sauce. If you like a touch more sweetness, drizzle in some honey. Sprinkle with a pinch of salt and set aside.
Grill the Pork Chops
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Heat your grill or grill pan to medium-high. Place the pork chops on the grill and cook for 4–5 minutes on each side. You’ll know they’re done when the internal temperature reaches 145°F (63°C). Let them rest for 5 minutes after grilling to lock in the juices.
Plate and Serve
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Arrange the pork chops on a serving platter and spoon the sweet and sour onions over the top. Garnish with fresh herbs like parsley or thyme for a pop of color and an extra layer of flavor.
