Ingredients
4 bone-in pork chops
1 yellow onion, peeled and thick-sliced
1/2 cup TAO Maple Balsamic Vinegar
1/2 cup TAO Roasted Onion Olive Oil
1 tablespoon JM Thomason Bourbon BBQ
Directions
Place pork chops and onions in a large zipper bag or in a flat-bottom casserole dish. Pour in balsamic, EVOO, and salt, and coat the chops in the marinade. Cover and refrigerate for 2-3 hours (or overnight), flipping the chops occasionally to disperse the marinade.
Preheat grill to medium-high heat. Remove chops from the marinade, letting any residual marinade drip off. Place on the grill and cook for about 8-10 minutes, flipping halfway through, until the chops are thoroughly cooked to your liking (about 145°F is the recommended internal temperature).
Grill the onions until charred and tender, about 2-3 minutes.
Let the chops rest for 5 minutes before serving.