4 bone-in pork chops
1 yellow onion, peeled and thick sliced
1/2 c. Bourbon Maple Balsamic
1/2 Cold Smoked Olive Oil
1 Tbsp. Saltwest Naturals Roasted Onion & Garlic Sea Salt
Place pork chops and onions in a large zipper bag or in a flat bottom casserole dish. Pour in balsamic, oil and salt and coat the chops with the marinade. Cover and refrigerate for 2 -3 hours (or overnight) flipping occasionally to distribute the marinade.
Preheat grill to medium-high heat. Remove chops from the marinade letting the excess drip off. Place on the grill and cook for about 8 - 10 minutes, flipping half way through until the chops are cooked through or to your liking. Recommended temperature is about 145 F internal temperature.
Grill the onions until charred and tender, about 2 -3 minutes. Let the chops rest for about 5 minutes before serving.