Marinated Pork Chops with Grilled Vegetables
For the pork chops: Peel the garlic and 2 onions, and thinly slice. Rinse the pork and pat dry. In a bowl, stir the mustard with the mustard seeds, bay leaves, rosemary, allspice and cinnamon. Season with salt and pepper to taste. Rub the mixture all over the pork chops and place in a dish along with the onion and garlic slices. Add the beer, cover and marinate in the refrigerator for 12 hours.
For the grilled vegetables: The next day, preheat the grill. Peel the remaining onions and the red onions, and cut into 1 cm (approximately 1/4 inch) thick slices. Rinse the tomatoes.
For the pork chops: Pat the pork chops dry. Place on the grill and cook over high. Reduce to medium heat and cook for 2-3 minutes depending on thickness of the pork chops.
For the grilled vegetables: Brush the onion slices with oil and cook for 3 minutes per side. Place the tomatoes on the grill and cook until golden.
For serving: Arrange the pork chops on plates along with the grilled vegetables. Serve with a salad if desired.