Grilled Pork Chops Smothered in Onions with
Peach Balsamic Reduction Sauce
4 boneless pork chops
2 cups Papaya juice
1 cup of The Gourmet Farm Girl Peach Balsamic
1 medium size red onion
1 medium size sweet onion
3 green onions
2 Tablespoons butter
2 Tablespoons extra virgin olive oil
pinch of salt and black pepper
2 teaspoons ground Marjoram
Place the pork chops in a zip seal bag and pour the Papaya juice over them. Place in a large bowl and marinate in the refrigerator for 2-3 hours.
In a small sauté pan heat the vinegar over medium heat until hot, reduce heat and simmer for 20-30 minutes or until thick enough that it coats a spoon; set aside.
Slice the onions into thin slices; heat the butter and oil in a medium size sauté pan over medium high heat. Saute the onions for 10-12 minutes or until soft and caramelized. Finish with a pinch of salt and pepper; set aside.
Sprinkle each chop with Marjoram and grill over medium high heat for 5-6 minutes on one side and 1-2 minutes on the other side or until an internal temperature reaches 145 degrees. Remove from heat and plate; drizzle with the Peach reduction sauce and top each chop with the onions.
Serve with grilled asparagus or sweet potatoes.