Grilled Pork Chops, Asian Pears and Torpedo Onions
- 4 rib pork chops, each about 4 oz. and 3/4 inch thick
- 4 Tbs. fresh sage leaves
- 1 tsp. salt
- 1 tsp. freshly ground pepper
- 3 Asian pears, peeled, halved, cored and cut into wedges about 1/2 inch thick
- 2 red torpedo onions, cut into wedges about 1/2 inch thick
- 2 Tbs. canola or other light cooking oil
Sprinkle the pork chops with 2 Tbs. of the sage leaves and 1/2 tsp. each of the salt and pepper. Set aside.
In a bowl, mix together the pears and onions and drizzle with the oil. Toss to coat. Add the remaining 1/2 tsp. each salt and pepper and 2 Tbs. sage. Stir to mix well. The onions will fall apart.
When the fire is medium-hot, place an oiled grilling basket on the grill rack to preheat it. When it is hot, place the onions and pears in it, close the basket and grill until golden on the underside, 4 to 5 minutes. Turn the basket and continue to cook until golden on the other side and tender when pierced, 4 to 5 minutes more. Remove the onions and pears from the basket, transfer to a warmed platter and keep warm.
Place the pork chops on the grill rack and grill, turning once, until browned and the juices run clear when a chop is cut into with a knife, 3 to 4 minutes on each side.
To serve, arrange the chops on the platter or warmed individual plates and spoon the pears and onions on top or alongside.