Barbecued Pork Chops and Sweet Onions

6 to 8 center cut pork loin chops, 1 inch thick � allow 1 per person
2 tablespoons vegetable oil
3 large sweet onions, such as Texas or Vidalia
2 cups smoky barbecue sauce, divided
The zest of 2 oranges, divided
The juice of 2 oranges, divided
4 large cloves garlic, cracked and minced
Montreal Steak Seasoning by McCormick, or coarse salt and black pepper

Preheat outdoor grill to high or preheat nonstick grill pan over high heat. Coat chops with a thin layer of vegetable oil using pastry brush. Peel and trim onions and slice into 3/4 inch thick slices across. Coat lightly with vegetable oil using pastry brush.

Place 1 cup of barbecue sauce in each of 2 bowls and to each batch of sauce add combine with the zest of 1 orange, the juice of that orange and 2 cloves chopped garlic. Use one bowl of sauce to baste meat and the other to baste onions. Use 2 separate brushes or wash between use. Serve any remaining sauce from the vegetable basting batch on the table as a condiment.

Grill meat 6 minutes on one side, turn and cook 4 minutes on side two. Grill onions 5
minutes on each side. After turning, season both pork and onions with Montreal Seasoning and brush liberally with sauce. Turn meat a second time 1 minute before removing from grill. Baste again, close grill for the last minute, then transfer to serving plate.

Serves 6 to 8.