Grilled Pork Chops And Asian Pears With Torpedo Onions Recipe

ingredients

4 rib pork chops, each about 4 ounces and 3/4 inch thick
4 tablespoons fresh sage leaves
1 teaspoon salt
1 teaspoon ground black pepper
3 Asian pears, peeled, halved, cored and cut into wedges about 1/2 inch thick
2 red torpedo onions, cut into wedges about 1/2 inch thick
2 tablespoons canola or other light cooking oil

directions

Prepare a fire in charcoal grill. Sprinkle pork chops with 2 tablespoons sage leaves and 1/2 teaspoon each salt and pepper. Set aside.

In a bowl, mix pears and onions and drizzle with oil. Toss to coat. Add remaining 1/2 teaspoon each salt and pepper and 2 tablespoons sage. Stir to mix well. Onions will fall apart.

When fire is medium-hot, place oiled grilling basket on rack to preheat. When it is hot, place onions and pears in a grill basket and grill until golden on the underside, 4 to 5 minutes.

Turn basket and cook until golden on second side and tender when pierced, 4 to 5 minutes longer. Transfer onions and pears to warmed platter and keep warm.

Grill pork chops, turning once, until browned and juices run clear when a chop is cut into with knife, 3 to 4 minutes on each side.

To serve, arrange chops on a platter or warmed individual plates and spoon pears and onions on top or alongside.

nutrition data

Nutritional data has not been calculated yet.