For marinade, in a resealable plastic bag, combine oil, steak seasoning, and garlic powder; mix well. Add onion; mix well. Add chops; seal bag and turn to coat chops. Marinate in the refrigerator for 12 hours or overnight.

Drain chops; discard marinade. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium heat for 14 to 18 minutes or until done (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover; grill as above.) Serve chops with Corn-Mango Salsa and, if desired, green and yellow beans. Makes 6 servings.

Corn-Mango Salsa: Husk 2 ears fresh sweet corn and brush with olive oil, coating all sides. Grill corn on the rack of an uncovered grill directly over medium heat until kernels are tender and just begin to brown, turning often. Remove from grill; cool. Cut kernels from ears. In a bowl, combine corn kernels; 1 medium mango, seeded, peeled, and finely chopped; 1/2 cup finely chopped red sweet pepper; 1/4 cup chopped sweet onion; 1/4 cup fresh lemon juice; 2 tablespoons cooking oil; 2 tablespoons snipped fresh mint; 1 tablespoon snipped fresh cilantro; and 1/4 teaspoon salt. Toss gently to mix.