Citrus Grilled Pork Chops with Aleppo Pepper

• 4 thick-cut bone-in pork chops
• Salt and freshly ground black pepper
• 2 teaspoons Aleppo pepper, or any chili powder
• 3 sprigs fresh rosemary
• 2 cloves garlic, roughly chopped
• 3 tablespoons olive oil, divided
• Zest and juice from one orange
• 2 lemons, halved
• 1 red onion, thickly sliced
• 1 bunch green onions

Season pork chops with salt, black pepper and Aleppo pepper, and place in a stoneware dish. Pull rosemary leaves off of their stems and add to the pork, along with the garlic, 2 tablespoons olive oil, orange zest and orange juice. Turn to coat, cover and refrigerate 2 – 3 hours.

Heat a grill pan over medium-high heat. Brush any large pieces of rosemary or garlic off of the pork chops and grill until nicely seared on each side, about 4 minutes per side. Lower the heat and continue cooking until internal temperature reaches 140 F. Remove pork chops to a tray and let rest.

Lightly dress lemons, red onion and green onions with remaining olive oil and season with salt and pepper (keep the onion slices intact). Grill the lemons cut side-down until slightly charred, about 3 minutes. Grill green onions, turning occasionally, until slightly charred and wilted, about 5 minutes. Grilled red onion slices until tender, turning once, about 5 – 7 minutes per side.

Squeeze grilled lemon over pork chops and serve with grilled onions.