Grilled Pork Chops with Malt and Burnt Onion Glaze

Name: Grilled Pork Chops with Malt and Burnt Onion Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 yellow onions2 peeled, quartered and separated into petals, and 2 peeled and chopped; 2 tablespoons grapeseed oil; 1 cup barley malt syrup (see Note); Kosher salt; Pepper; Four 1-inch-thick meaty pork blade chops (3 1/2 pounds); 1/4 cup canola oil; 1 pound Japanese eggplants, halved lengthwise; 2 tablespoons chopped parsley; 2 tablespoons chopped mint; 2 tablespoons chopped cilantro; 1/2 teaspoon finely grated lemon zest, plus lemon wedges for serving; 1/4 teaspoon ground cinnamon; 1/8 teaspoon finely grated garlic

Servings: persons

4 yellow onions2 peeled, quartered and separated into petals, and 2 peeled and chopped
2 tablespoons grapeseed oil
1 cup barley malt syrup (see Note)
Kosher salt
Pepper
Four 1-inch-thick meaty pork blade chops (3 1/2 pounds)
1/4 cup canola oil
1 pound Japanese eggplants, halved lengthwise
2 tablespoons chopped parsley
2 tablespoons chopped mint
2 tablespoons chopped cilantro
1/2 teaspoon finely grated lemon zest, plus lemon wedges for serving
1/4 teaspoon ground cinnamon
1/8 teaspoon finely grated garlic

1
Preheat the oven to 425.
2
Line a baking sheet with foil.
3
Spread the onion petals on the foil and roast for about 1 hour, until completely black.
4
Transfer to a blender and blend until powdery black ash forms.
5
In a large skillet, heat the grapeseed oil.
6
Add the chopped onion and cook over moderate heat, stirring, until golden, about 10 minutes.
7
Stir in the syrup and onion ash; remove from the heat.
8
Let stand for 5 minutes.
9
Transfer the mixture to the blender and puree until smooth.
10
Scrape the glaze into a medium bowl and season with salt.
11
Light a grill.
12
Rub the pork chops with 2 tablespoons of the canola oil and season with salt and pepper.
13
Grill over moderate heat, turning and basting occasionally with the onion glaze, until an instant-read thermometer inserted in the thickest part of a chop registers 140, about 15 minutes.
14
Transfer the chops to a cutting board and let rest for 10 minutes.
15
Meanwhile, in a medium bowl, toss the eggplant with the remaining 2 tablespoons of canola oil and season with salt and pepper.
16
Grill over moderate heat, turning, until nicely charred and tender, about 8 minutes.
17
In a small bowl, mix the herbs with the lemon zest, cinnamon and garlic and season with salt.
18
Thinly slice the chops and transfer to plates.
19
Add the eggplant and sprinkle with the cinnamon gremolata.
20
Serve with lemon wedges.

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 yellow onions2 peeled, quartered and separated into petals, and 2 peeled and chopped, 2 tablespoons grapeseed oil, 1 cup barley malt syrup (see Note), Kosher salt, and more.

Yes, Grilled Pork Chops with Malt and Burnt Onion Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!