Plantation Grilled Pork Chops WITH Grilled Vidalia Onion Debra Lamberth, Coosa County|
6 center-cut pork chops (3/4 inch thickness)
1 bottle Zesty Italian dressing ( 8-ounce)
1 large Vidalia onion
1 cup catsup
3 tablespoons Worcestershire sauce
½ cup brown sugar
Hot sauce to taste
Cover chops with dressing in large Ziploc bag. Marinate at least one hour before cooking.
Line pan with foil and place chops in a single layer. Pour dressing over chops and cover tightly. Pre-cook chops in the oven at 400 F for 30 minutes.
Cut onion into ¾ inch thick slices, keeping onion intact. Brush with olive oil and sprinkle with garlic/pepper seasoning. If smaller onion is used, place on a square foil to prevent falling through grill.
Place chops and onion on grill and cook both sides until browned, turning only once.
Combine sauce ingredients. Brush one side of chops with sauce and cook about 5 minutes. Turn and brush other side with sauce, cooking about 5 minutes. Remove from heat and serve with grilled onions and other vegetables as desired.