Put the chops in a shallow dish with the light ale or lager, pepper, bay
leaf and onions. Cover and chill overnight. Using a sieve (strainer),
strain off the beer marinade into a saucepan, reserving the onions and bay
leaf. Bring to the boil and simmer until reduced by half. Meanwhile, start
the chops cooking under a medium grill (broiler). When the marinade is
ready, brush the marinade over the chops and grill (broil) for about 15
minutes. Turn the chops, baste with the remaining marinade and continue
cooking for about 10 minutes until tender and glazed.
Meanwhile, remove the bay leaf from the onions, heat the oil in a frying
pan (skillet) and fry (saute) the onions for a few minutes until soft.
Stir in the treacle and lemon juice and continue to cook over a low heat
until soft and browned, stirring occasionally. Cover the chops with the
onions and serve.