Wednesday, November 18, 2009

Pork Chops with Sweet Onion Marmellata

These pork chops were good. Really good. The marmellata (Italian for marmalade) is sweet and orangey and kind like putting applesauce on your pork chops, which, of course, is the best way to eat pork.

This recipe is definitely not difficult, but you will need about 30 minutes to season the pork and an hour or so to cook the onions. Serve with Roasted Rosemary Potatoes, which can bake while your onions cook down. Perfect!

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Pork Chops with Sweet Onion Marmellata
Recipe adapted from Giada's Kitchen
Pictures by Caroline

Pork Chops
1 teaspoon dried rosemary
1 teaspoon dried thyme leaves
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
4 to 6 boneless pork chops
  1. In a small bowl, combine rosemary, thyme, garlic, salt, and pepper. Rub the herb mixture over the pork chops. Cover with plastic wrap and refrigerate 30-45 minutes.
  2. Preheat oven to 425 degrees F. Cook pork chops 30 minutes or until no longer pink in the center.
  3. Serve with marmellata over the top.
Onion Marmellata
1/4 cup olive oil
4 large onions, thinly sliced
1/4 cup orange marmalade
1 teaspoon dried rosemary
1 teaspoon dried thyme leaves
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon sugar
  1. In a large pot, heat oil on medium high heat. Add the onions. Stir to combine and cook 2 minutes.
  2. Add the remaining ingredients.
  3. Cover and reduce heat for about 1 hour, stirring every 20 minutes. (The original recipe calls for cooking the onions 2 hours. The longer you cook them, the softer and more jam-like they become. If you prefer the onions more intact, cook them for less time).
*Substitute 1 teaspoon dried herb for 1 tablespoon fresh

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