Try this zesty pork chop dish the next time you roll out the grill. A tangy marinade of apple juice and sherry sparked with chili powder and peppercorns renders this pork succulent and juicy.

Pork with Onion Salsa

6 thick center cut pork chops 3/4-inches thick
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 in the refrigerator for at least 4 or as long as 24 hours before being cooked.

1. Put the pork chops into a 13 x 9 x 2-inch baking dish; set aside.
2. Apple cider marinade: In a medium-size bowl, whisk together apple cider, sherry, mild chili powder, olive oil, black peppercorns, bay leaves, and salt. Pour over the pork chops, cover with plastic wrap, and marinate in the refrigerator for at least 4 hours or up to 24 hours, turning the chops occasionally.
3. Preheat the grill to medium-hot. Place a vegetable grill rack on top and brush with oil.
4. Red onion salsa: Brush the onion slices and garlic cloves with olive oil. Grill the onion and garlic for about 6 minutes, or until lightly browned and softened. Remove from the grill and set aside until cool.
5. Coarsely chop the onions and garlic and put into a medium-size bowl. Add apple cider, sherry, red wine, sherry vinegar, cilantro, parsley, salt, and pepper and mix well. Set aside.
6. Grill the chops for 5 to 7 minutes on each side, or until just cooked through. Remove to a platter and serve accompanied by the salsa.

Makes 6 servings.