Riesling-Marinated Pork Chops

• pork chops, each about 8 oz and 3/4 inches thick↗6
• tablespoons extra virgin olive oil↗5
• tablespoons balsamic vinegar↗3
• cups dry riesling wine↗1 1⁄4
• tablespoons fleur de sel, plus more to taste↗2
• teaspoon freshly ground 5 peppercorn blend, plus more to taste↗1⁄2
• garlic cloves, peeled and smashed↗4
• teaspoons finely chopped fresh rosemary1 1⁄2
• cup dried apricot↗1
• yellow onions, each cut into 8 wedges↗2

Step-by-step instructions

1. 1

   Put the pork chops in a large sealable plastic bag. In a bowl, whisk together 2 Tb olive oil, vinegar, 1/2 cup of wine, 2 Tb fleur de sel, the 1/2 tsp 5-pepper blend, the garlic, and 1 tsp of the rosemary. Pour the marinade into the bag, seal the bag, and refrigerate for 1 hour.

2. 2

   Meanwhile, in a small saucepan over medium-high heat, bring the remaining 3/4 cup of wine to a boil. Add the apricots, reduce the heat to medium and simmer for 5 minutes. Remove from the heat and let stand for 10 minutes. Drain the apricots, discarding the wine.

3. 3

   In a bowl, combine the onions, and remaining 3 Tb olive oil. Season with fleur de sel and 5-pepper blend and stir to coat.

4. 4

   Preheat an electric indoor grill to "sear" or 450°F Arrange the onions on one side of the grill and cook, turning occasionally, until they are tender and nicely grill-marked, about 25 minutes. Transfer to a bowl. Place the apricots on the other side of the grill and cook, turning once, 1 minute per side.

5. 5

   Transfer the apricots to a cutting board and, when cool enough to handle, chop roughly. Transfer to the bowl with the onions.

6. 6

   Remove the pork chops from the marinade. Arrange the chops on the grill and cook, turning once, about 4 minutes per side for medium or until done to your liking. Transfer the chops to a platter, sprinkle with fleur de sel and cover loosely with aluminum foil.

7. 7

   Add the remaining 1/2 tsp rosemary to the onion-apricot mixture, season with fleur de sel and 5-pepper blend, and stir to combine. Serve the pork chops with the onion-apricot mixture alongside.