Grilled Boneless Pork Chops With Pancetta-Shallot Crust

• 1 cup onion chopped
• 1 orange zest each, & juiced
• 2 cloves garlic smashed
• 2 tablespoons Dijon-style mustard
• 2 teaspoons honey
• 1 teaspoon white pepper ground
• 1/2 cup olive oil
• 1/2 cup sage leaves
• 1/2 cup parsley leaves fresh
• 8 ounces boneless pork chops trimmed
• 12 ounces pancetta 1/4" thick or, thick cut bacon cut crosswise into thin slices
• 1 tablespoon olive oil
• 2 cups shallots large, thin sliced
• 1 tablespoon sugar granulated
• 1 tablespoon sugar granulated
• 1 tablespoon thyme fresh, leaves
• black pepper to taste, fresh cracked

1. 1. In a blender, process all ingredients until smooth. Place pork chops in a bowl; lightly coat all sides with the marinade. Cover and refrigerate 4 hours or overnight.
2. 1. In skillet on medium heat, add bacon & cook until crispy
3. 2. Drain & set aside
4. 3. Preheat grill to medium and oven to 375u0b0F
5. 4. In skillet on medium-high heat, add oil and cook shallots, stirring, until caramelized, about 5 minutes
6. 5. Add sugar and vinegar & mix until sugar dissolves and vinegar evaporates, about 2 minutes
7. 6. Stir in thyme, pepper & pancetta; remove from heat. Wipe any excess marinade from the pork chops discard marinade
8. 7. Grill chops 2 to 3 minutes on both sides; place on sheet tray
9. 8. Mound Pancetta-Shallot mixture over chops; bake in oven for 15 to 20 minutes
10. Serve with a soft polenta finished with Montasio or other mild cheese and a Dijon demi-glace reduction.

onion, orange zest, garlic smashed, mustard, honey, white pepper, olive oil, sage, parsley, pork chops, bacon, olive oil, shallots, sugar, sugar, thyme, black pepper

Taken from www.yummly.com/recipe/Grilled-Boneless-Pork-Chops-With-Pancetta-Shallot-Crust-2255127 (may not work)