4 boneless pork chops, fat removed

1/2 cup (125 ml) barbecue sauce

3 onions, thinly sliced

3 tablespoons (45 ml) olive oil

4 onion hamburger buns

2 cups (500 ml) iceberg lettuce, chopped

Brush the chops with barbecue sauce. Marinate for 15 minutes at room temperature. Keep the remaining sauce aside.

Preheat the grill, setting the burners to medium.

In a cast iron skillet, brown the onions in the oil on the grill for about 15 minutes (you can also do this on the stove in a non-stick skillet). Set aside.

Grill the chops over medium-high heat, for about 4 minutes per side depending on their thickness. Season with salt and pepper. Place on a work surface and slice thinly. Combine the pork with the onions and the remaining barbecue sauce.

Toast the buns. To serve, top with the pork mixture and shredded lettuce.

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