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Boneless Pork Loin Chops with Onion Marmalade
Two; (1-inch-thick) boneless pork loin chops (about 6 ounces each)
1/2 ts Dried rosemary; crumbled
1 tb Olive oil
1 lg Onion; (about 3/4 pound), halved lengthwise and sliced thin crosswise
1/4 c Water
2 tb Balsamic vinegar
2 tb Red-currant jelly
Trim excess fat from pork chops and sprinkle with rosemary and salt and
pepper to taste. In a heavy 10-inch skillet heat oil over moderately high
heat until hot but not smoking and saute pork chops until browned on both
sides, about 5 minutes. Transfer pork chops with tongs to a plate.
In drippings remaining in skillet saute onion until it begins to brown. Add
water, vinegar, and jelly and bring to a boil, stirring until jelly melts.
Simmer mixture, covered, over moderate heat until onion is tender, about 5
Return pork to skillet and cook, uncovered, turning once, until cooked
through and almost all liquid is evaporated, about 5 minutes.
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