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Ingredients
| olive oil: 2 Tbl |
| onions: 4 (thinly sliced) |
| orange marmalade: 1/4 cup |
| fresh rosemary: 1 Tbl |
| dried thyme (leaves): 1 Tbl |
| Kosher salt: 1 tsp |
| black pepper: 1 tsp (fresh ground) |
| balsamic vinegar: 2 Tbl |
| granulated sugar: 1 Tbl |
| fresh rosemary: 1 Tbl |
| dried thyme (leaves): 1 Tbl |
| garlic: 2 cloves (minced) |
| Kosher salt: 1 tsp |
| black pepper: 1 tsp (fresh ground) |
| pork chops: 1.75 lbs |
| parsley: 1/4 cup |
Pork With Sweet Onion Marmellata
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
120 min -
Servings
3 serving(s)
Tags
- For the onion marmellata, place a large, heavy pot over medium-high heat.
- Add the olive oil and the onions.
- Stir to combine and cook until starting to sizzle, about 2 minutes.
- Add the remaining ingredients.
- Reduce the heat to low.
- Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits.
- The onions should be a soft, jam-like consistency and a deep mahogany color.
- Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, and pepper in a small bowl.
- Using your fingers, work all the ingredients together until well combined.
- Rub the herb mixture over the pork chops.
- Cover with plastic wrap and reserve in the refrigerator.
- About 20 minutes before the onions are finished, remove the pork chops from the refrigerator.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Grill the pork chops to medium, about 7 minutes a side depending on thickness.
- To serve, spoon the onion marmellata over the pork chops.
- Sprinkle with the chopped parsley.
- Serve immediately.