Cullen's Chops Red Onion Salsa
Six 3/4-inch thick center cut pork chops
Apple Cider Marinade:
1 1/2 cups apple cider
1/2 cup dry sherry
2 Tbl. mild chile powder
2 Tbl. olive oil
6 whole black peppercorns
2 bay leaves
1/2 tsp. salt
Grilled Red Onion Salsa:
1 pound small red onions, cut into 1/4-inch-thick slices
6 garlic cloves
2 Tbl. olive oil
1/4 cup apple cider
1/4 cup dry sherry
2 Tbl. red wine vinegar
2 Tbl. sherry vinegar
2 Tbl. chopped fresh cilantro
2 Tbl. chopped fresh parsley
1/4 tsp. salt
1/4 tsp. freshly ground pepper
Put the pork chops into a shallow baking dish. Prepare the apple cider marinade:
In a medium-size bowl, whisk together all marinade ingredients. Pour over the
pork chops, cover with plastic warp, and marinate in the refrigerator for at
least 4 or up to 24 hours, turning the chops occasionally. Preheat the grill to
medium-hot. Place a vegetable grill rack on top and brush with oil. Prepare the
red onion salsa: Brush the onion slices and garlic cloves with the oil. Grill
the onion and garlic for about 6 minutes, or until lightly browned and softened.
Remove from the grill and set aside until cool. Coarsely chop the onions and
garlic and put into a medium-size bowl. Add the remaining salsa ingredients and
mix well. Set aside. Grill the chops for 5 to 7 minutes on each side, or until
just cooked through. Remove to a platter and serve accompanied by the salsa.