Boneless Pork Loin Chops with Onion Marmalade

Name: Boneless Pork Loin Chops with Onion Marmalade
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

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www.epicurious.com

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Servings: 2

Cost: $14.40 /serving

onion pork saute

Boneless Pork Loin Chops with Onion Marmalade

Ingredients

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two 1-inch-thick boneless pork loin chops (about 6 ounces each)1/2 teaspoon dried rosemary, crumbled1 tablespoon olive oil1 large onion (about 3/4 pound), halved lengthwise and sliced thin crosswise1/4 cup water2 tablespoons balsamic vinegar2 tablespoons red-currant jelly

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Instructions

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Step 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.

Step 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.

Step 3

Return pork to skillet and cook, uncovered, turning once, until cooked through and almost all liquid is evaporated, about 5 minutes.