Recipe - Boneless Pork Loin Chops With Onion Marmalade

Two; (1inchthick)
; boneless pork loin
; chops (about 6
; ounces each)
One half teaspoon Dried rosemary; crumbled
1 tablespoon Olive oil
1 lg Onion; (about Three fourths pound),
; halved lengthwise
; and cut or sliced up thin
; crosswise
One fourth cup Water
2 tablespoon Balsamic vinegar
2 tablespoon Redcurrant jelly

Trim excess fat from pork chops and sprinkle with rosemary and salt
and pepper to taste. In a heavy 10inch skillet heat oil over
moderately high heat until hot but not smoking and saute pork chops
until browned on both sides, about 5 minutes. Transfer pork chops
with tongs to a plate.

In drippings remaining in skillet saute 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.

Serves 2.

Gourmet December 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.