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Pork with Onion Salsa recipe

Try this zesty pork chop dish the nexttime you roll out the grill. A tangy marinade of apple juiceand sherry sparked with chili powder and peppercorns rendersthis pork succulent and juicy.

Recipe: Pork with Onion Salsa

6 thick center cut pork chops 3/4-inchesthick
1 1/2 cups apple cider
1/2 cup dry sherry
2 tablespoons mild chili powder
2 tablespoons olive oil
6 black peppercorns
2 bay leaves
1/2 teaspoon salt
1 pound red onions, cut into 1/4-inch thick slices
6 cloves garlic, peeled
2 tablespoons olive oil
1/4 cup apple cider
1/4 cup dry sherry
2 tablespoons red wine
2 tablespoons sherry vinegar
2 tablespoons chopped cilantro
2 tablespoons chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Note: These pork chops are marinated inthe refrigerator for at least 4 or as long as 24 hours beforebeing cooked.

  • Put the pork chops into a 13 x 9 x 2-inchbaking dish; set aside.
  • Apple cider marinade: In a medium-sizebowl, whisk together apple cider, sherry, mild chili powder,olive oil, black peppercorns, bay leaves, and salt. Pour overthe pork chops, cover with plastic wrap, and marinate in therefrigerator for at least 4 hours or up to 24 hours, turningthe chops occasionally.
  • Preheat the grill to medium-hot. Placea vegetable grill rack on top and brush with oil.
  • Red onion salsa: Brush the onion slicesand garlic cloves with olive oil. Grill the onion and garlicfor about 6 minutes, or until lightly browned and softened. Removefrom the grill and set aside until cool.
  • Coarsely chop the onions and garlic andput into a medium-size bowl. Add apple cider, sherry, red wine,sherry vinegar, cilantro, parsley, salt, and pepper and mix well.Set aside.
  • Grill the chops for 5 to 7 minutes oneach side, or until just cooked through. Remove to a platterand serve accompanied by the salsa.

    Makes 6 servings.

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