“Onion Lovers” Grilled or Baked Pork Chops served on a bed of sliced Vidalia Onion

Serves Four

4 Center Cut Pork Chops (about one inch thick)

4 slices Vidalia Onion (about 1/2 inch thick)

1 oz Spanish Sherry

6 oz Chicken Stock

Marinade:

6 tbsp olive oil

1 tbsp paprika, Hungarian or Spanish

2 tsp finely minced garlic

1 tsp black pepper

1 tsp Marjoram 

Mix marinade and brush onto both sides of sliced onion and pork chops.

Place whole sliced onion on a grill pan or shallow baking pan.

Bake or grill for 5 minutes and remove pan from heat.

Place pork chops on top of sliced onion.

Place in a 350 degree oven for 30 minutes or grill for 20 minutes.

Remove from oven and deglaze pan with sherry and chicken stock. Simmer two minutes and serve sauce with chops.