Boneless Pork Loin Chops with Onion Marmalade

1 servings
Onions Uncategorized
December 19 Olive oil Onion Pork Loin Balsamic Vinegar Onions

Two; (1-inch-thick)
; boneless k loin
; chops (about 6
; ounces each)
1/2 ts Dried emary; crumbled
1 tb ve oil
1 lg on; (about 3/4 pound),
; halved lengthwise
; and sliced thin
; crosswise
1/4 c Water
2 tb samic 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 minutes. Return pork to skillet and cook, uncovered, turning once, until cooked through and almost all liquid is evaporated, about 5 minutes. Serves 2. Gourmet December 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.


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