Pork with Sweet Onion Marmellata

Total Time:
2 hr 15 min
Prep:
15 min
Cook:
2 hr

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Onion Marmellata:
  • 1/4 cup olive oil
  • 4 large onions, thinly sliced (about 3 pounds)
  • 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 tablespoons balsamic vinegar
  • 1 tablespoon sugar (or more to taste)
  • Pork Chops:
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 to 6 pork chops
  • 1/4 cup chopped fresh flat-leaf parsley
Directions
  • 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.


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