Boneless Pork Loin Chops with Onion Marmalade

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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

(Serves 2)

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

from Epicurious.com

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About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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