• 3 large cloves garlic, grated
• 1/4 cup red wine vinegar
• 2 tablespoons Worcestershire sauce
• 2 teaspoons dark brown sugar
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons grapeseed oil
• Salt
• 4 center-cut pork chops, about 1 1/4 inches thick
• 8 whole bay leaves
• 2 large Vidalia onions

Combine garlic, vinegar, Worcestershire sauce, sugar, cumin, pepper, 2 tablespoons grapeseed oil and ¤ teaspoon salt, or more, to taste, in a bowl large enough to hold chops. Add chops, turn to coat thoroughly, then transfer chops and marinade to a heavy zip-lock bag. Slip bay leaves between and around chops. Seal bag, forcing out air pockets. Refrigerate 6 to 8 hours, turning from time to time.

Light a hot fire about 6 inches from cooking grate.

Peel onions, and cut each horizontally in 3 thick slices. Thread slices on skewers. Brush with remaining oil. When coals are gray, place onions on grill. Turn after 10 minutes.

Remove chops from marinade. Place on grill with a bay leaf on each side of each chop. Brush chops and onions with some remaining marinade. Grill chops and onions, turning a few times and brushing with marinade, until chops are medium to medium-well done, about 150 degrees on an instant-read thermometer. Onions should be seared and tender.

Remove onions from skewers. Separate into rings, and tangle over the bottom of a warm platter. Place chops on onions, with a bay leaf on each chop.