RIESLING-MARINATED PORK CHOPS

Steps:

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