Sunday, October 2, 2011

Pork Chops with Onion Marmellata

Let the photo speak for this delicious combo of tender pork and sweet onion w/ a hint of rosemary and orange marmalade

I have been on a real seafood kick for awhile and Mike asked for some land animals.  So as-of-late, I have been using pork quite a bit.  Pork has an extra bit of fat/oil, compared to chicken, that gives it a rich, moist flavor and texture I love.  This recipe is pretty simple, but does take a little over 2 hours - slow cooking renders the most delicious results.  Also, you do need a grill or grill pan, but can substitute with a broiler if necessary.  Make sure you grill the pork chops long enough (I found Giada's recommended 7-minutes per side left them uncooked in the center).  Highly recommended!  

4-6 Servings
(For the Onion Marmellata:)
1/4 cup olive oil
4 large onions, thinly sliced
1/4 cup orange marmalade
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoon balsamic vinegar
1 tablespoon sugar (or more to taste)

(For the Pork Chops:)
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 garlic cloves, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 to 6 boneless, center-cut pork chops
1/4 cup chopped fresh flat-leaf parsley leaves (I skipped these)

(To make 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, then add the remaining marmellata 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 have a soft, jam-like consistency and a deep mahogany color.

Once the marmellata is simmering, season 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 refrigerate for at least 90 minutes.

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.  When hot, grill the pork chops to medium, about 7 minutes per side depending on their thickness or 9 to 10 minutes for well done.  To serve, spoon the onion marmellata over the pork chops.  Sprinkle with the chopped parsely.  Serve immediately.

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