The pork loin chop shown here was so tender, juicy and flavorful. The chops are basically braised – first seared and browned and then finished in the pan with the onion marmalade. This recipe requires such an interesting list of ingredients that when paired create a heavenly combination for the palate. I have to recommend that you double the ingredients for the onion marmalade — you will want more! Served here with Balsamic Roasted Baby Carrots.
BONELESS PORK LOIN CHOPS WITH ONION MARMALADE
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
- 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.
- 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.
- Return pork to skillet and cook, uncovered, turning once, until cooked through and almost all liquid is evaporated, about 5 minutes