Grilled Pork Chops With Vidalia Onions

• 3 large cloves garlic, grated
• 1/4 cup red wine vinegar
• 2 tablespoons Worcestershire sauce
• 2 teaspoons dark brown sugar
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons grapeseed oil
• Salt
• 4 center-cut pork chops, about 1 1/4 inches thick
• 8 whole bay leaves
• 2 large Vidalia onions

1. Combine garlic, vinegar, Worcestershire sauce, sugar, cumin, pepper, 2 tablespoons grapeseed oil and 1/4 teaspoon salt, or more, to taste, in a bowl large enough to hold chops.
2. Add chops, turn to coat thoroughly, then transfer chops and marinade to a heavy zip-lock bag.
3. Slip bay leaves between and around chops.
4. Seal bag, forcing out air pockets.
5. Refrigerate 6 to 8 hours, turning from time to time.
6. Light a hot fire about 6 inches from cooking grate.
7. Peel onions, and cut each horizontally in 3 thick slices.
8. Thread slices on skewers.
9. Brush with remaining oil.
10. When coals are gray, place onions on grill.
11. Turn after 10 minutes.
12. Remove chops from marinade.
13. Place on grill with a bay leaf on each side of each chop.
14. Brush chops and onions with some remaining marinade.
15. Grill chops and onions, turning a few times and brushing with marinade, until chops are medium to medium-well done, about 150 degrees on an instant-read thermometer.
16. Onions should be seared and tender.
17. Remove onions from skewers.
18. Separate into rings, and tangle over the bottom of a warm platter.
19. Place chops on onions, with a bay leaf on each chop.

garlic, red wine vinegar, worcestershire sauce, brown sugar, ground cumin, freshly ground black pepper, grapeseed oil, salt, center, bay leaves, vidalia onions

Taken from cooking.nytimes.com/recipes/7877 (may not work)