Natural pork cutlets with onions and grilled tomatoes

Ingredients:

• 4 natural pork cutlets on the bone (200-280 g each), trim off excess fat
• 0.5 cup brown sugar
• 0.5 cups bourbon or apple cider
• 1/4 cup apple cider vinegar
• 2 tsp Worcestershire sauce
• 3 cloves garlic, crushed
• 1 tbsp. chopped peeled ginger root
• 1 medium onion, sliced ​​into 1cm thick circles.
• 2 medium oxheart tomatoes, halved horizontally
• 1 tbsp. vegetable oil

Preparation:

1. Prepare the grill for indirect heat. For a gas grill: Preheat to medium-high, then turn off the burners on one side and reduce the heat on the other burners to medium-low. For a charcoal grill: Once the coals have burned down and are covered with ash, move them to one side.
2. In a large bowl, combine 1/4 cup salt, 1/4 cup brown sugar, and 3 cups warm water. Add the pork and let sit for 10 minutes.
   
   

   BBQ sauce

   
   Meanwhile, combine the bourbon, vinegar, Worcestershire sauce, remaining 1/4 cup brown sugar, garlic, and ginger in an ovenproof saucepan. Place over direct heat, bring to a simmer, then remove from the grill.
3. Grill the onions and tomatoes over direct heat until charred, about 3 minutes per side for the tomatoes and 4-5 minutes per side for the onions. Add to the pan, then return the pan to the grill and simmer until the sauce thickens, about 15 minutes more.
4. Remove the patties from the brine and pat dry. Brush with vegetable oil and grill over direct heat for 2-3 minutes per side. Transfer to the cooler side of the grill and grill for another 3-4 minutes per side, brushing with barbecue sauce. Serve the pork with the remaining sauce and vegetables.