Boneless Pork Loin Chops with Onion Marmalade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
two 1-inch-thick boneless pork loin chops (about 6 ounces each) |
1/2 teaspoon dried rosemary, crumbled |
1 tablespoon olive oil |
1 large onion (about 3/4 pound), halved lengthwise and sliced thin crosswise |
1/4 cup water |
2 tablespoons balsamic vinegar |
2 tablespoons red-currant jelly |
Directions:
1. 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 sauté pork chops until browned on both sides, about 5 minutes. Transfer pork chops with tongs to a plate.
2. In drippings remaining in skillet sauté 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.
3. 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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