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