Pork Chops with Sweet Onion Jam

I didn’t take photos while I was preparing this dish because, frankly, I didn’t think it was going to be tasty enough to be post-worthy. Golly I was wrong! This was so flavorful that it’s going in my notebook of favorite recipes. I served it with a salad of mixed baby greens and parmesan cous cous (from a box).

Pork with Sweet Onion Jam


Onion Jam
1/4 cup olive oil
4 large onions, thinly sliced (about 3 lbs.)
1/4 cup apricot or orange marmalade
1 T chopped fresh rosemary
1 T chopped fresh thyme
1 t kosher salt
1 t black pepper
2 T balsamic vinegar
1 T sugar

Pork Chops
1 T chopped fresh rosemary
1 T chopped fresh thyme
2 cloves garlic, chopped
1 t kosher salt
1 t black pepper
6 pork chops
1/4 cup chopped flat-leaf parsley

For the onion jam, place a large, heavy pot over medium-high heat and add the olive oil and onions. Stir to combine and cook until the onions start to sizzle. Add the remaining ingredients and reduce heat to medium-low. Cover the pot and cook for 2 hours, stirring at least every 30 minutes to scrape up any brown bits. When ready, the onions should be a soft, jam-like consistency and deep burgundy in color.

For the port chops, combine the rosemary, thyme, garlic, salt and pepper in a small bowl. Using your fingers, rub the herb mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator.

About 20 minutes before the onions are done, remove the pork chops from the refrigerator. Preheat a gas grill. Spray grates with cooking oil (to prevent sticking) and grill pork chops about 7 minutes per side for medium doneness – depending on thickness of the chops.

To serve, spoon the onion jam over the pork chops, sprinkle with chopped parsley and serve immediately.

Serves 6

Mixed Baby Greens with Oranges and Cucumber

1 container, 10 oz., mixed baby greens
1 can mandarin oranges, drained
1/4 English cucumber, quartered lengthwise and sliced
4 T rice wine vinegar
2 t sugar
3 T Canola oil
salt and ground black pepper

Combine greens, oranges and cucumber in a salad bowl. In a jar, combine vinegar, sugar and vegetable oil. Shake vigorously. Add salt and pepper to taste and toss with greens.

Serves 4-6


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