From a local church cookbook, this recipe is very simple but tasty. You can tell I tried it, because the inside back cover of my cookbook is stained brown from where I spilled the balsamic vinegar on it.

Cut 2 large sweet onions (like Vidalias) into thick slices. Marinate 2 pounds boneless pork chops and the onion slices in a mixture of 1/2 cup olive oil, 1 teaspoon pepper, and 1/2 cup balsamic vinegar for at least 2 hours.

When you’re ready, grill the chops and onions. That’s it! I recall that this warms up well the next day, too, as the flavors continue to meld.